250 gram /// Bella Vista, Colombia

250 gram /// Bella Vista, Colombia

Regular price 159,00 kr
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Super søt og fruktig kaffe med en smak som minner om mango, papaya, svart te og vanilje.

  • Valgt ut av Tony og Hans-Erik.
  • Importert fra Cococentral, Colombia. En gård - en bonde.
  • Se opp for tropisk frukt og vanilje i kaffekoppen.
  • Hele Bønner eller kvernet av 1 kilo.
  • La kaffen helst hvile i 7 dager etter brennedato (finn den på baksida, nederst).
  • Best før men ganske god 3 måneder fra brennedato.


  • Botanisk varietet: Coffea arabica, caturra
  • Prosess: Vaska
  • Plukket for hånd: 2020
  • Bonde: Ananias Silvestre
  • Importør:  Nordic Approach, i det flotte året 2020.
  • Pris til bonde: COP 1.5 mil / carga (125 kg parchment) FOB: USD 7.49 / kg


Det her folkens er en av de kaffene som bugner av kompleksitet, med blomster og lilla frukt.

Dette sier bonden/importøren om kaffen.

Cococentral was founded in 1975 and has helped facilitate the growth and development of many small farmers in Huila. Ananías is one such producer, he has been contributing to the premium program run by Coocentral where only a select group of producers deliver coffee of higher quality and with a large proportion of caturra in production.

Ananías inherited his farm from his father and has been focused on producing quality coffees. He has 8,000 Caturra trees that are divided into three lots by the age of the trees. The first 3000 trees are twelve years old and were stumped for the first time in 2018, the second consists of another 3000 trees that are five years old and the last lot is 2000 trees that are two years old and are only just beginning to produce cherry.


Ananías picks coffee with the help of his family, they pick in 3-4 passes. Meaning they pick the more or less ripe cherries in one block. Then they might wait a few weeks until it’s again a decent amount of ripe cherries to pick in that same place. Generally, the first and last pass is of lower quality, and the second and third will be considered as the best, with more ripe cherries and uniform quality. When we can, we try to buy parchment harvested in these two passes.


The coffee from Ananías is fully washed, meaning pulped and fermented the traditional way. There are a few exceptions where farmers are using eco-pulpers with mechanical removal of mucilage, and/or are doing honeys, but it’s still not too common.

Dry fermentation

Ananías has a small beneficio, a small electric pulper, and a fermentation tank. He pulps the cherries in the afternoon, at 5 pm. The coffees go straight from the pulper into the fermentation tank. The parchment is fermented for 25 hours, depending on the temperature. Higher temperature will speed up the fermentation process, and lower temperature will slow it down. Some producers do intermediate rinsing with water, which also helps them control the process.

Washing and grading

Producers in this program normally stir the coffees in tanks or small channels before they remove the floaters. For the ones without channels, it’s common to wash the coffees in the fermentation tank and skim off the floaters before it goes to be dried.


The coffees are sun-dried in parabolic dryers that almost work like a greenhouse. Drying the coffee to below 11% humidity takes 45 days, depending on the weather. Drying in Huila is a big challenge due to rain and high humidity. During drying the producer's hand sort the parchment coffee for impurities and defects. The premiums producers earn for their coffee help them to improve their facilities. Some producers build new or reconstructing the dryers to increase ventilation and potentially add shade nets to slower drying, and hence improve the quality and longevity of the coffee.

Roasting profile

We roast our coffee with massive respect for the farmers. We simply want the least interference with the green coffee and turn up the volume to 11 in flavors. We want our coffee selection to be sweet, berry driven cups with a signature. We always roast light, so it is possible to recognize the flavor profile in the cup.

 Even if we roast a high acidic coffee from Kenya or a low altitude Brazil, we always aim for the sweet spot where clarity, fruit profile, and flavors are aligned, and as clear as possible. We are inspired by the natural wine industry and alternative culture to grow as coffeenauts as well as science. Our signature is always clean, exciting cups of coffee and hopefully, you can notice our signature in the fruity profile.

Roasting coffee for us is an art between mastering your head, your heart, and your hands - which makes us grow spiritually. This is not a hairstyle, it's a lifestyle!