Juan Carlos Diaz - Colombia

About this coffee

This micro-lot was produced by Juan Carlos Diaz and his father Carlos Julio Diaz on their 12-hectare farm, El Naranjal (meaning the orange in Spanish) located near the small community of Laureles, in the municipality of Ibague9, in Colombias Tolima state. El Naranjal is situated in the high hills to the South West of Tolimas capital city, Ibague9. There are no roads that access the farm, so visitors must climb a steep and slippery path from 1750 meters to 1900 meters above sea level, across rugged terrain. The double story farmhouse sits on the peak of a hill, surrounded by high mountains and coffee trees. The highest points of the farm are over 2000 meters above sea level and can only be reached on foot or by mule. AboutLaureles Historically the area around the small town of Laureles has been known for cattle, sugarcane and vegetables. Coffee is a relatively new crop for the region, having only been planted in the last 30-40 years. Most coffee farmers purchased land in the area because it was more affordable than traditional coffee farming areas like Planadas and Chaparral, in Tolimas south. Higher elevation areas were considered less prosperous than lower areas because they typically achieve lower yields. However, this region has since gained acclaim for the high cup quality, sweetness and complexity of the coffees produced here. About Tolima Coffee from Tolima has historically been very difficult to access due to the regions isolation and instability. For many years this part of Colombia was under the control of Colombias notorious rebel group, the FARC, and as a result, it was unsafe and violent. Since 2012, safe access to this region has been possible as a result of peace talks between the Colombian government and the rebels. Since this time some stunning coffees from small producers have become accessible to the international market. How This Coffee Was Sourced The coffee is sourced by MCM'sexport partners, Pergamino, who purchase coffee from about 40 independent coffee growers in the region of Ibague9. This is the second year that Juan Carlos and Carlos Julio have sold coffee to Pergamino. During a visit to his farm, Carlos Julio recounted the story of the first time they sold a coffee lot to them when the coffee only achieved a cup score of 80 from the QC team. Following the advice of Pergaminos co-founder and agronomist, Le9onardo Henao Triana, Carlos Julio began fermenting his coffee to remove the sticky fruit of the coffee cherry from the seed, rather than using a mechanical demucilager. The result was a significantly higher cup score, which could be sold with a higher premium. With Pergaminos assistance, Juan Carlos and Carlo Julios goal is to have a consistent cup score of 86 or higher, which will secure the best premiums. They intend to add a second fermentation tank to his micro-beneficio (mill) so that he has the space to ferment all of his coffee, even during peak harvest. During harvest, the Diaz family deliver small lots (around 100-150kg) of dried parchment to Pergaminos Ibague9 warehouse every 1-2 weeks. Mules are used to transport the coffee down from the highest parts of El Naranjal to Laureles, where it is transferred into small trucks to complete the journey to Ibague9. Only recently a bridge was built over the river that runs through Laureles, Rio Luisa  previously mules had to carry to coffee through the river and many drowned as a result. The new bridge is an incredible point of progress for the small community. Each season the team at Pergamino cups through hundreds of small lots from independent farmers, looking for coffees that exhibit excellent cup characteristics and showcase the region where they were produced. This year, Carlos Julios and Juan Carloss coffee was selected to be processed separately as a micro-lot for its distinct character and high cup quality. Pergamino has done a lot to help promote commercialisation of specialty coffee throughout Tolima and have actively been working to source and support coffee producers in regions where there is a high potential for quality, but historically have not had access to specialty buyers. Read more about their work here. How This Coffee Was Processed This lot was selectively hand-harvested, with most labour being provided by the family. During peak harvest, the family hires about 10 local labourers to help harvest the coffee cherry, who are paid on a daily rate. Juan Carlos and Carlos Julio prefer to work with the same pickers every year as they have taught them how to select only the ripest cherry for processing. To ensure pickers come and work for them they pay a 15%-20% premium on the local daily rate and provides workers with three meals a day. The coffee was fermented for 24hrs in the cherry, before being processed using the washed method at El Naranjals micro-benficio (wet mill). The coffee was floated in the mills plastic hopper and then pulped using a small electric pulper. The coffee is then fermented for a further 36hrs in bags, before being finished in the tank for another 12hrs. This is a space saving method, which will change once new tanks are added to the mill. The coffee was carefully dried on raised beds over 20-30 days. Following fermentation, the coffee was washed using clean water from the Rio Luisa. It was then carefully dried (over 20-30 days) on parabolic beds, which are constructed a bit like a hoop house greenhouse, and act to protect the coffee from the rain and prevent condensation dripping back onto the drying beans. The greenhouse is constructed out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly. Once dry, the coffee was delivered to Pergaminos warehouse, where it was cupped and graded, and then rested in parchment until it was ready for export. Read more about MCM'sColombian export partner Pergaminohere.