Colombia Huilan-Garson Orchid Manor introduction _ Orchid Manor Kaddura Coffee Flavor description

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COLOMBIA HUILA GARZON

Country of origin: Colombia, Colombia

Production area: Huilan-Garson Huila-Garzon

Manor name: orchid Manor LA ORQUIDEA

Variety: Kaddura Caturra

Altitude: 1650-1740 m

Treatment: washing for 100h, prolonging fermentation time for 100h and fermenting Washed for 100h Fermentation

Flavor: like the manor, it has a unique orchid flavor, grape juice, caramel, cider, pleasant acidity and elegant floral scent.

[introduction to the Manor]

Anyelo has been growing coffee since he was 12 years old, inheriting Finca Alto Cielo and Finca La Orquidea from his parents. The first variety to be planted was Typica, which had only 200 plants, and then began to sow Kaddura (Caturra). Since 2000, due to the influence of leaf rust, the manor has decided to sow more disease-resistant varieties in order to get more stable quality and better cups, thus getting a better price. Today, the manor sells at a better price because of its high quality, thus improving its treatment. Anyelo has been exploring innovation and planting more new varieties, seeking differentiation in cup quality and bringing higher economic benefits to the manor in order to achieve sustainable development. Anyelo lives with his wife and three children, and now grows 10 hectares of coffee.

Since 2015, Anyelo and local farmers have set up a 40-member producers' association, the Paradise Federation (Association El Paraiso), which aims to improve living conditions. They actively train in quality improvement processes and carry out projects to improve production infrastructure and quality of life.

The manor does not use soil containing toxic chemicals and does not excessively cut the grass to prevent soil erosion. On the other hand, the process of harvesting coffee is also improved. At the Anyelo estate, only ripe coffee fruits are collected, and diseased fruits are cleaned and screened before processing, and then personalized treatment plans are developed according to the potential of each batch of beans.

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