Gilberto Chilo 121
Reviews:

Gilberto Chilo 121

  • Tasting Notes Toffee, Chocolate and Raspberry
  • Location Caldono, Cauca, Colombia
  • Elevation 1650 M
  • Process Washed, parabolic drying
  • metafields
    Region Caldono, Cauca, Colombia
  • metafields
    Varietal Castillo, Supremo
  • metafields
    Elevation 1650 masl
  • metafields
    Process Washed, parabolic drying
  • metafields
    Importer DR Wakefield

Taste Notes

Toffee, chocolate and raspberry with a creamy body and medium acidity. Suitable for all brewing methods.

£7.00

This coffee has a special significance in that it’s part of ‘Project 121’ instigated by our import partner to match small indigenous producers to small speciality roasters. The project is still in its infancy and we have been lucky enough to be partnered with Ricardo Chilo for the last two years. This year we were offered Gilberto’s (his brothers) entire production as well. We said YES ! 

Gilberto is part of the CENOIC cooperative who work with smallholder producers in indigenous reserves across the Cauca department. The scheme aims to ensure that at least 65-70% of our payment for the coffee goes directly to the farmer.

In the Valle del Cauca region they grow a lot of sugar and the coffees exhibit a similar sort of sweetness! They make a particular type of sugar called 'panela' which is similar to treacle and the flavours of which are commonly found in these coffees. Señor Chilo’s coffees are de-pulped, fermented for 17 hours in tanks, then washed in travel channels before being dried in parabolic driers to 11.5%. The parchment is then delivered to the local collection warehouse where it is weighed and recorded before being received into the warehouse in Popayan to be cupped, dry milled and graded.

There's a risk on our part in that no samples are provided before committing to the purchase either as pre-shipment or landed. It requires a significant level of trust between ourselves and our import partner. As part of Project 121 they 'guarantee' an SCA point score minimum of 84 points for these coffees. Luckily their qualified Q-grade panel scored this coffee an average of 85. That's a bonus.

Additional Information

The Cauca department has been troubled by guerrillas and cocaine production in recent times. Therefore, coffee production and export has been nowhere near its potential and as a consequence, Cauca’s rich coffee terroir has not received the prestige and that its coffees merit. Thankfully, this has now begun to change. As result of the peace process and the work of the Colombian people, the department is safer. Coffee has played an important role in giving people a viable alternative to growing coca.

In the Valle del Cauca region and Cauca region they grow a lot of sugar and the coffees exhibit a similar sort of sweetness! They make a particular type of sugar called 'panela' which is similar to treacle and the flavours of which are commonly found in these coffees. 

Processing

Men and women pick the ripe cherries, which are then de-pulped and fermented for 17 hours then washed in travel channels. They are dried in solar parabolic machines until 11.5% moisture is reached, packed in clean fibre sacks to be delivered to the local collection site. They are then transported to the central warehouse of CENCOIC where they analyse the quality and dry-mill the coffee in preparation for export. 

The coffee pulp is processed into compost for organic fertiliser which is put on maize and beans. The coffee mucilage reused as biofertiliser. The farm is certified 'Fair-Trade and Cafe Practices'.

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