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Carlos Alberto Ulchur – Finca Las Brisas

This microlot was produced and processed by Carlos Alberto Ulchur, a smallholder producers based in the well-known Cauca region of Colombia. Produced at 1,900 metres above sea level, this very special lot was selected out from the rest of the organization’s producers as being of exceptional quality. With cola, caramel, berries, and stewed fruit upfront, accompanied by a juicy mouthfeel and really nice acidity, this coffee had us wowed and is a great showcase for what this remote and often overlooked region of Colombia has to offer.

  • Farm Finca Las Brisas
  • Varietal Colombia & Caturra
  • Process Fully washed
  • Altitude 1,900 metres above sea level
  • Town / City Inzá
  • Region Cauca
  • Owner Carlos Alberto Ulchur
  • Tasting Notes Bright, lively and super sweet. Orange and bergamot citrus, sweet stonefruits, and a hint of tropical fruits like guava and kiwi. Floral and sticky sweet caramel.
  • Farm Size 5 hectares
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Carlos Alberto Ulchur – Finca Las Brisas

The municipality of Inzá is located in the corner of the Department of Cauca, bordering with Tolima and Huila and looking out to the west over the Pacific Ocean. Situated on the “Macizo Colombiano” (the Colombian Plateau), which surrounds the high peaks of Tolima and Huila, the region is an important source of water and wildlife, in addition to being prime coffee growing land.

About Colombia

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.