FTO Colombia - Medium

Our Colombia Medium Roast exemplifies the distinctive terroir of Colombian coffee regions. Meticulously sourced from high-altitude farms, this balanced profile delivers bright citrus acidity complemented by notes of caramel and chocolate. The careful roasting process preserves the bean's inherent complexity while developing its full-bodied character and smooth finish.

Background:

FTO Colombia

Fair Trade– and organic-certified coffees from Colombia are somewhat rare,

compared to the more common “Asociacion” that many farmers form with

their neighbors, but producers who have the financial and organizational

capabilities to become certified are very committed to both the ecological

and social health of their communities. We continue to find more FTO coffees

from Colombia every year and are continually impressed by the qualities

coming from these programs.

FUDAM

Fundación Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a

300-member association of organic-certified (and Rainforest

Alliance–certified) growers that was founded in the year 2000 by just seven

producers who shared a vision of sustainable agriculture as well as

environmental protection and development. This group of smallholders lives

in and around the small municipality of La Unión in Nariño, where the terrain

differs greatly from in other coffee-growing areas like Cauca: Instead of

walking up from the town to the farms, as elsewhere, here the towns are at

such high elevation that the farms are typically lower elevation, surrounded

Score: 84 points

Specs:

Source: Colombia

Region: Nariño

Farm: FUDAM

Variety: Castillo, Caturra,

Colombia

Elevation: 1500-2200 MASL

Processing: Washed

COLOMBIA – FTO NARINO – FUDAM – LA

UNION – NARINO – FLO ID 38797

Washed

B22862

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by high peaks and rough road.

FUDAM's membership believes firmly in the principles of sustainability that

drove them to band together in the first place. When asked recently why the

group continues to farm organically despite mounting pressure to rely on

chemical inputs, the association’s leadership explained, “This is just how we

live, these are our values and our way of life.”

The farmers pick their coffee during the day and depulp it in the afternoon,

typically fermenting the lots for 16–24 hours dry. The coffees are generally

washed two or three times before being dried either in small "casa elbas,"

mechanical dryers, or parabolic dryers. The mechanical drying takes

between 25–40 hours, while the other drying structures can take up to 15

days.