Introduction to the cultivation of boutique coffee in Columbia Linglong producing area

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Colombia Nalinglong FNC Boutique Coffee

Colombia Supremo Nariño FNC

Nalinglong has the natural conditions to produce high-quality coffee, close to the equator, about 1 degree north latitude, full of light throughout the year. The steep mountains and narrow steep slopes bring temperature diversity, warm and humid air rising from the canyon makes coffee grown at high altitudes free from the threat of frost, and coffee can be grown smoothly at an altitude of 2300 meters; volcanic soil provides rich nutrients for coffee growth.

Nalinglong has a peak rainfall distribution throughout the year and a rainy season that lasts from October to May. But even in dry months, warm trade winds from the southern continent combine with cooler nights to produce steam, which rehydrates coffee trees. Usually, after a continuous dry spell followed by a rain, coffee trees begin to bloom. In Nalinglong, after the first precipitation in September, coffee flowering will be ushered in; the harvest season will begin in April of the following year, and the harvest season may last until August in high-altitude producing areas.

Non-profit agricultural cooperatives

The agricultural cooperative that produces Nalongo was founded on February 18, 2003, in La Union, Nalongo district, southern Colombia. It is a non-profit cooperative founded from a social and economic perspective. The aim is to bring together our partners, plantation owners, farmers and the community as a whole to add value to coffee products in the process of autonomy.

The cooperative collects coffee from 21 partners and from 100 coffee-growing families. The combination of in-harvest and post-harvest processing produces a special appearance and taste of coffee, with distinct aroma and high acidity, forming a typical, mild taste of coffee, its unique temperament, making it in short supply all over the world.

Coffee growing environment

highly

Nalinglong grows at an altitude of 1860 meters to 2220 meters. Its unique growth factors are:

1. Reaching an altitude of 2000 metres above sea level;

2. The average temperature of the region is lower than that of other coffee producing areas in Colombia and most of the world;

3. Low temperatures have a positive effect on coffee growth, highly retain the acids and sugars in the plant, and play an important role in the acidity, sweetness and softness of coffee as a beverage.

Climate & Soil

The climatic conditions of the Nalinglong region make it taste special, for example:

1. Average annual solar radiation 1666 hours

2. Rain cycle 1866 mm

3. The rich organic soil formed by rich volcanic ash makes it possible to grow coffee at such high altitudes and at average temperatures of 19.9 ° C, with a maximum of 25.9 ° C and a minimum of 16 ° C.

Coffee growing environment

gathering

Collection is all done manually by regional growers who collect coffee cherries at the stage when the fruit is fully ripe, usually red or yellow.

choice

Once the collection is complete, the coffee mill begins to separate the ripe coffee cherries the same day. Those with problems are discarded, and those without problems can proceed to the next step.

fermented

Most farms pay particular attention to this step of fermentation, using years of accumulated experience to ensure that it is done correctly. This will ensure diversity of origin. Coffee beans without pulp are left in clean containers for about 16 hours.

water washing

Observing producers confirm completion of fermentation process and start shell washing procedure, removing mucus with clean water.

drying

After washing, the granules are exposed to the heat of the sun for about 8 days to reduce moisture and maintain 10-12% moisture for bean curing. The dried beans are packaged in natural fiber bags, after which the husks are removed.

coffee type

quality of

High acidity, medium body, sweet taste, very clean, soft, with a very distinct aroma.

Physical & Sensory Analysis

Local coffee beans are characterized by zero defects, no yeast, zero mold and no irregular components. In the coffee standard score is 88 Q Grade SCAA approval level.

Sensory, according to SCAA score, the lowest score is 85.

flavors

Orange, red apple, caramel, high acidity, long chocolate finish.