Colombian Coffee introduction to the Colombian Palm Tree and Big Bird Manor Coffee Project

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Honey-treated raw coffee beans grown by Ricardo Ricardo Torres, a Colombian coffee farmer, is part of his partnership with the community crop program at Palm Tree and Big Bird Manor. After harvesting and screening the coffee cherries, rest for several hours to pre-ferment, then remove the peel, and then place it on the scaffolding for sun drying, a process that takes at least 15 days. Different from the general honey treatment method, the drying time is only about 10 to 12 days, pre-dry fermentation and lengthening the drying days, so that the sugar contained in the pulp can fully infiltrate into the raw coffee beans, so it is obviously reflected in the overall flavor performance.

Different from the general traditional coffee producers, the palm tree and big beak manor management team, which cherish the dream and dedication to coffee, find out from scratch the most ideal coffee growing environment. After visiting more than 100 coffee farms, we finally bought 18 hectares of land in the Cundinamarca area, 1600-1800 meters above sea level, in the eastern foothills of the Andes, about an hour and a half drive from Bogota, the capital of Colombia.

At present, Palm Tree and Big Bird Manor have two local coffee programs.

The first plan is called "Estate & Varietal", which is to plant rare or locally rare varieties, such as Geisha, Mocha, Sidra and SL28, on the estate's own land. In February, Stefanos of Taf Coffee, Greece's best-known boutique, once again won the Paterakis 2016 Greek Coffee Masters Competition (Hellenic Barista Championship), using a rare variety of coffee produced by the estate.

The second plan is to work with small farmers in the vicinity of the manor to provide cooperative farmers with many benefits, whether financial or non-monetary, including purchases at guaranteed prices, so as to encourage them to produce high-quality coffee. and according to their strict quality control process to screen out zero-defect berries, and different from the traditional experimental treatment to produce unique micro-batch coffee.