Agualinda
Agualinda’s coffee is selectively hand harvested and then brought up to the highest part of the road using cable cars. From there, it is delivered to the family’s mill, La Joyería. The practice of Extended Fermentation came about because of the low temperatures in this region, requiring longer fermentations for the coffee to achieve the ideal amount of mucilage reduction. Yet, this method can result in significant risks if pH, temperature, and other variables are not closely monitored. Therefore, Pergamino have refined and perfected the Extended Fermentation process thanks to local knowledge and various trials.
- Farm Agualinda
- Varietal Colombia
- Process Extended Fermentation
- Altitude 1,850 metres above sea level
- Town / City Santa Barbara
- Region Antioquia
- Owner Echavarria Family
- Tasting Notes Passion fruit, complex, orange zest
- Farm Size 60 hectares
Colombia is the third largest coffee-producing country in the world, and thanks to its vast array of unique microclimate, are able to have harvests throughout the year.
Commercial coffee cultivation began in the mid-1830s and spread so rapidly that throughout the twentieth century coffee already became the country’s leading export. A mountainous topography and many tropical micro-climates contribute greatly to Colombia’s reputation for ideal growing conditions, which – in turn – have helped Colombia establish itself as a recognisable origin around the world.
The diversity of coffee and profiles found across Colombia is enormous and coffee is harvested practically year-round depending on the region. The main harvest takes place from October to February with November and December being the peak months. There is also a second fly (or ‘mitaca’) crop several months later, again varying by region and microclimate.