Cult Coffee Roasters
DAWN 'TIL DUSK - COLOMBIA - LAS CAVIOTAS
DAWN 'TIL DUSK - COLOMBIA - LAS CAVIOTAS
Couldn't load pickup availability
| TASTE | MILK CHOCOLATE, RAISIN, ROASTED ALMOND AND VANILLA CUSTARD |
| ORIGIN | HUILA, COLOMBIA |
| FARM/MILL/CO-OP | LAS CAVIOTAS |
| VARIETAL | CATURRA |
| PROCESS | WASHED |
| ALTITUDE |
1500-1600 MASL |
| PARTNER |
COFINET |
OUR HOUSE COFFEE
We have selected this coffee to pair perfectly with milk and shine as an espresso, you'll find the team brewing this up in the cafe on the regular. Dawn til Dusk displays a full-bodied rich and crisp quality with and lingering sweet finish.
This project is a tribute to the heritage, hard work, and the art involved in selecting the best coffee beans over the years. In the tradition of Colombian coffee, women pickers, known as Chapoleras, were recognised by their striking and elegant white costumes. As these women traverse the coffee farms, their graceful presence evokes images of seagulls, or "Gaviotas" in Spanish, which inspired the name of our project.
This coffee is produced by 40 women who own farms ranging in size from 1 to 5 hectares located in Huila, at an average altitude of between 1500 and 1600 m.a.s.l. The main varieties cultivated are Castillo, Colombia and Caturra.
The coffee is sourced from a women's association led by Ana Gloria Rodriguez. These female coffee farmers are committed to quality, driven by a profound passion and love for their land and region.
Share
Read More
Read More
The association aims to explore new ways to commercialise their coffee, intending to positively impact the community and generate higher incomes. Additionally, through their sustainable practices, they seek to mitigate the effects of climate change.
This coffee reflects the meticulous effort, well organised pre- and post-harvest processes, and the delicate care provided by the hands of these women.
The Process - Washed
Only the ripest Caturra cherries were harvested. After this initial step, the coffee is placed in water tanks to
remove any floaters and external material. It is then hand-sorted to remove any defective cherries that may
have slipped through. The coffee is subsequently de-pulped and undergoes a short fermentation process for 12 hours. After fermentation, it is spread on drying beds and left to sun-dry for 15 days, or until the coffee reaches the ideal moisture level.
