El Triunfo is our name for a mix of small coffee deliveries from two or more single producers in Tarqui in Central Huila. The lots are always approved based on the same requirements on moisture level, cupping scores and flavor profiles as our single producer lots.

When parchment deliveries are small, or we want to create slightly larger batch sizes we use the name El Triunfo. It’s related to a specific project in Tarqui in Central Huila. We are doing this together with our exporter, who has recently established a bodega (purchasing point) in Tarqui, and are actively keeping the dialogue with the producers to improve the preparation and to buy their high performing coffees. This is based on the same criteria as the other smallholder projects we have in Colombia to improve the quality of the coffee and livelihoods of the producers. We have a list of criteria for elevation, varietals, picking, processing and drying and so on. And the producers are awarded with premium payments based on a scoring system, and the entire premium goes back directly to the growers. When they meet our standards we have committed to purchase their coffees.

The coffee is picked, processed and dried on the individual farms before it is delivered as dry parchment to the association. Cherries are handpicked and sorted. After fermentation (overnight, 12 to 16 hours), the coffee is washed and floaters, and damaged cherries are separated. The coffees are rinsed in clean water before drying. Drying in Huila generally done in parabolic dryers to cover it from the rain. Growers hand sort impurities and light beans. Part of the quality program is about building new or reconstruct the dryers to increase ventilation and potentially add shade nets to slower drying. The farmers frequently deliver really small outturns of parchment as soon as they have their small daily or weekly batches ready. This microlot is coming from five different farmers in Tarqui.

Coffee El Triunfo Microlot #2
Producer Jesus Ochoa, Yaved Guarnizo, Jose Erazo, Yuri Bermeo, Jesus Escobar
Variety Caturra, Colombia
Process Washed
Altitude 1700 - 1800 m
Region Tarqui, Huila
Country Colombia
Harvest July - August 2015

Cupping Notes

Milky chocolate, bergamot, bitter orange jam

Methods