Finca El Carmen

Finca El Carmen

  • Tasting Notes Red cherry, almond, chocolate
  • Location Pitalito, Huila, Colombia
  • Elevation 1400 - 2100 M
  • Process Washed
  • metafields
    Region Pitalito, Huila
  • metafields
    Varietal Castillo, Caturra
  • metafields
    Elevation 1400 - 2100 masl
  • metafields
    Process Washed
  • metafields
    Importer Raw Material

Taste Notes

Red cherry, almond and chocolate. Medium body and medium acidity. Smooth and easy drinking.


This is another of our Red Association project coffees from our import partner Raw Material. Finca El Carmen was the first member of the project, and is based in Pitalito, Huila. The Red Association in this region began with the creation of a drying hub, where producers from the local area could dry their harvest without the risk of rainfall rinsing away their profits. We’re also running the Sugarcane EA decaf version of this coffee right now.

Previously, producers had to sell their parchment wet, through an intermediary who would dry it on their behalf. This meant that this vital step was out of the producer’s control, which in turn meant they could only capture a portion of the potential return for their harvest.

Once these hubs were complete, attentions turned to a space for the QC and cupping lab to be housed. This is a space next to the drying hub, that will be fully repurposed for the lab. Once the equipment has been purchased and fitted in the hub, producer members of the Red Associations will have direct access to how their coffee is graded, first hand, with the opportunity to better know the market that their coffees move into, and how best to alter their own methods at farm, to potentially capture a larger return for their harvests.

For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year.

Colombian coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity. Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well.


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