La Virgen Organic Coffee Beans 340 gm - Propeller Coffee

La Virgen Organic Coffee Beans 340 gm - Propeller Coffee

Regular price $20.00
Unit price  per 

 

Tasting Notes: Floral + Tropical + Brown Sugar
Process: Washed
Altitude: 1760 meters
Varietal: Caturra, Castillo

La Virgen is the product of years of collaborative work between 13 farmers in Huila, Colombia and InConexus - a Colombian organization focused on building partnerships between the private sector and organizations seeking to improve the quality of coffee and livelihoods of farmers. The thirteen farmers who produced this coffee have all achieved Rainforest Alliance (RFA) Certification, which preserves the environment, as well as simultaneously helping the farmers reach wider markets and gain higher prices for their coffee.

Rainforest Alliance (RFA) is a certification system that emphasizes climate-smart agriculture. RFA farms have at least 40% of land covered in the canopy, significant species diversity (at least 12 native tree species per hectare, on average) and a system of natural vegetation buffers between agricultural land and bodies of water.  The farms must also use only organic fertilizers. 

InConexus worked directly with the contributing coffee producers to help them achieve RFA certification. They donated the machinery and tools necessary to treat processing wastewater and provided training on climate-smart agriculture. Now that they’ve achieved RFA certification, both the farmers and InConexus are extremely proud and thinking towards the future. They’re focusing on increasing yields, enhancing traceability, and continuing to improve environmental practices on farms.

InConexus is always striving to create significant and measurable value. They believe every community has the potential and ability to continuously improve its products and processes in order to enhance not only their productivity, but also something even more important: their quality of life. InConexus is focused on helping those communities in discovering their potential and working on it through different tools, such as technical accompaniment, empowerment, and sustainability projects, among others. Their goal is always in mind of creating and maintaining synergy with the communities.

Soil Cultivation: Soil in the region is primarily loamy, though exact soil composition varies from area to area. As a whole, farms in the region are highly susceptible to erosion. This means that farmers must plant shade trees and other soil erosion-prevention methods to keep their fertile topsoil in place.

Harvest & Post-harvest: Farmers selectively handpick ripe cherry and pulp them on their farms. Parchment is then fermented for 13 to 15 hours. On average, coffee is dried for between 8 and 15 days, during which time it will be regularly turned and sorted to remove any damaged beans.  

For further information check out our brew guides

340 gm

  

About Propeller Coffee:

Sustainability

At every step in the process, we take the extra steps to make our coffee the most sustainable it can possibly be: we maintain direct trade relationships; roast our beans using energy-efficient approaches in our low footprint roastery; use biodegradable packaging for our coffee and offset our transportation with Bullfrog’s bio-diesel program.

Propeller has also attained B Corp status, a rigorous international certification for companies that create local prosperity, strong communities, and a sustainable environment.

Sourcing

Finding unique, high-quality coffees is a never-ending quest for us. Our ultimate goal is to purchase 80-90% of our coffee directly from farmers. Every coffee we buy must be chosen through a meticulous selection process. An inspection of the unroasted (green) beans is done to check for any visible defect such as insect damage, black beans, sour beans, broken beans or foreign matter. This rules out a lot of coffees - upwards of 80% of the world's coffees are poor quality and exhibit all sorts of defects that would never make the cut for us. If the sample passes this first test we will lightly roast 100 grams of it in our sample roaster. Then we will cup this sample according to SCAA cupping protocols. The purpose of cupping is to test for quality and flavour. We score all samples using SCAA cupping forms and on the cupping app Catador. If a coffee meets all our criteria (free of defects, & has good acidity, body, balance, and sweetness) and scores high enough, we will consider purchasing it.

Roasting

2016 Propeller was named micro-roaster of the year by industry trade publication Roast Magazine.

Using a piece of roasting software called Cropster, we record every single batch of coffee that we roast on our Loring SmartRoaster (uses about 85% less energy than a traditional machine). We use this collection of roast profiles a bit like a recipe book for coffee. When a new coffee arrives we first do a bit of homework to figure out a good initial recipe/profile to use on this coffee. We measure the moisture content and density, then check the bean varietal, growing conditions, and elevation, and then search our recipe book for a coffee that we’ve previously roasted that is similar to this new coffee. We will roast the coffee, then cup/taste it and discuss how we can tweak the roast profile to develop it to its full potential.