Finca Los Tres Mosqueteros – COE 2020 Winner
During harvest, the coffee is carefully picked and immediately sent to be de-pulped and fermented. This involves a large tank that was fed harvested cherries for five days. The constant addition of new cherries keeps the pH levels high, providing the ideal consistent climate conditions for the fermentation process. Lasting five days, this controlled fermentation aids with the breakdown of the coffee cherry, and prevents the acetic acid creation that generally leads to vinegar-tasting cups. Thanks to Urrao’s colder than usual climate, this is possible and has been achieved at Los Tres Mosqueteros.
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.