This is the second time we have sourced a microlot from Jaime Casallas, Colombia, via Caravela. When visiting his farm we asked if he could please reserve us a microlot, and he did just that.
You can read more about our visit here: Visit to Finca el Prado.
Every coffee origin and every coffee agent has a different way of defining a microlot. So what does microlot mean to Caravela The most important thing that makes a microlot for almost all coffee people, is that it is a lot that is picked and processed together.
For Caravela, while that is important, the most important thing is the quality of the lot. If the lot is taint and damage free, then it is roasted and cupped and then if it is a great coffee scoring 87 or more on the SCA cupping scale, it is considered a microlot.
These lots are small in size and are sold in boxes of 35 kgs each and typically only a handful per lot are available.
Finca el Prado
Jaime Casallas originally did not grow coffee on his farm (Finca). Instead he grew vegetables. Realizing that he could make more money selling coffee, he slowly switched over. Initially he sold to the standard cooperatives.
Then his neighbour told him about Caravela and the premiums he could get for his coffee. Working with Alessandro (one of the partners of Caravela and chief agronomist), he was able to improve his quality – achieving 9 microlots within the first year.
This motivated his son to return back to the farm (he was working in Gigante, the local hamlet, at the time) and start assisting his Dad.
Since the first year working with Caravela (2012) – he has been able to produce quality coffee yearly. They run a tight ship adhering to the Caravela prescribed production calendar. The premiums thy earn from achieving AA and microlot coffees have been invested back into the farm, with new trees, pruning, upgrades to fermentation tanks, parabolic driers and warehouse.
Details on Jaime Casallas, Colombia
This is the second time we have done a microlot from Jaime. The complexity of the fruit and floral notes are balanced well with the sweet caramels that we have started associating with the Gigante area.
|Region:||Gigante, Huila, Colomiba|
|Farmer:||Jaime Casallas, Finca el Prado. 4ha of coffee trees|
|Processing:||Wet processed in daily lots. Each lot is de-pulped daily and fermented over night until the fruit is separating from the seed. Then it is washed, pre-dried in shade and then dried in a parabolic drier until moisture content is between 10.5 and 11%|
|Altitude grown:||1560 meters above sea level (masl).|
|Cultivar:||Arabica: Caturra (90%), Typica, Colombia|
|Taste Profile:||A complex coffee both floral and fruit notes as well as a caramel-like sweetness. Balanced and medium in body. We think there is a hint of cocoa too|
|Roast used:||Classic Colombian bump and kick with gentle heat decline at the end.|