Colombia

La Cabana

SGD$17.00

This coffee is the result of a unique and innovative process. The ripe cherries are processed naturally with an extended 200 hours of anaerobic fermentation in monitored sealed and oxygen deprived tanks, full cherries remaining intact. The process yields very unique and complex flavours that is very uncommon for coffee. Worth experiencing for the coffee lovers.

ORIGIN COUNTRY:
Colombia
Region:
Farm:
Farmer:
masl:
Notes:
No items found.
Intensity
10
Very Soft
Soft
Medium
Strong
Very Strong

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Pital is a municipality situated in the South-central region of the Huila department in Colombia. The Huila province is one of Colombia's largest coffee producers, accounting for 15% of the country’s coffee production domestically. This region is surrounded by lush mountains and valleys as well as large rivers like Magdalena and Cauca. This nature-rich region along with its unique soil conditions are highly favourable for cultivating coffee. As such, it has produced notably high-quality coffee like the La Cabana.

The coffee is often grown at altitudes ranging from 1,850 to 1,900 metres above sea level. Some common coffee varietals in this region are the Caturra and Castillo, and they go through wash or natural/dry-processes. The cup-profile is characterized by a creamy body, sweet acidity, citrusy and dark red fruits notes.

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What’s a Rich Text element?

The rich text element allows you to create and format headings, paragraphs, blockquotes, images, and video all in one place instead of having to add and format them individually. Just double-click and easily create content.

Static and dynamic content editing

A rich text element can be used with static or dynamic content. For static content, just drop it into any page and begin editing. For dynamic content, add a rich text field to any collection and then connect a rich text element to that field in the settings panel. Voila!

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Beans
La Cabana
SCA
89
Price :
SGD$17.00
Origin
Colombia
Varietal
Caturra

This coffee is the result of a unique and innovative process. The ripe cherries are processed naturally with an extended 200 hours of anaerobic fermentation in monitored sealed and oxygen deprived tanks, full cherries remaining intact. The process yields very unique and complex flavours that is very uncommon for coffee. Worth experiencing for the coffee lovers.

As one of the biggest coffee producers in the world (third), Colombia accounts for 12% of the world’s coffee supply. With thousands of nutrient-dense hills and mountains, this wet climate and high elevation has given Colombia great advantage to not only grow coffee easily but it has enabled them to grow amazing quality coffee. There are more than 600,000 coffee farmers in Colombia and the country’s annual export is around 11-13 million bags of coffee.

Lying directly on the Equator, Colombia is one of the few coffee producing countries with two harvests a year: one in the autumn and the other in the spring. With two harvests there are fresh beans around the entire year. These awesome coffee comes almost exclusively from arabica cultivars. This is because the volcanic soil, annual rainfall and high altitudes of 900–2,000 metres of the main coffee-producing regions provide an ideal environment for arabicas.

Coffee was first brought to Colombia in the early 1700's by Jesuit priests who arrived with Spanish settlers. The first crops were harvested in the Northeast part of the country, but coffee was quickly adopted across the nation by small, family farms as a local cash crop. The Colombian coffee Region, also known as the Coffee Triangle is a part of the Colombian Paisa region in the rural area of Colombia. In 2011, The area is listed in UNESCO as a "Coffee-Cultural-Landscape".

Coffee is grown in the western parts of the country throughout the three mountain ranges running parallel to the Pacific coast. There are a total of 22 coffee growing regions and they are divided into 3 areas and the impact of coffee bean origins can be detected in the flavour as a general guide: SOUTH | Those that grow in the south have citrus notes with the tint of lemon. CENTRAL | Those from the central area are fruity and herbal. Mostly containing berry notes. NORTH | The last group of beans are from the north and they have traces of nuts and chocolate. Most of the coffee harvest is produced in the central and southern areas, while the main areas for organic production are the north and the south where the soil is naturally favorable to coffee farming. Organic production only accounts for a few percent of the total, but its volume is growing strongly. Most of these coffee is grown on small family farms on the steep slopes of the Andes. The average Farm size here is only a few hectares, and traditional methods like picking by hands are the only options here on the high slopes where the coffee are grown.

La Cabana
region
Farm
Farmer
PITAL, HUILA
La Cabana
Danilo Perez

Pital is a municipality situated in the South-central region of the Huila department in Colombia. The Huila province is one of Colombia's largest coffee producers, accounting for 15% of the country’s coffee production domestically. This region is surrounded by lush mountains and valleys as well as large rivers like Magdalena and Cauca. This nature-rich region along with its unique soil conditions are highly favourable for cultivating coffee. As such, it has produced notably high-quality coffee like the La Cabana.

The coffee is often grown at altitudes ranging from 1,850 to 1,900 metres above sea level. Some common coffee varietals in this region are the Caturra and Castillo, and they go through wash or natural/dry-processes. The cup-profile is characterized by a creamy body, sweet acidity, citrusy and dark red fruits notes.

Caturra
Parent X
Bourbon
Parent Y
Leinage Description

Commonly used in Colombia, Caturra is a natural mutation of the Bourbon varietal, which was first found in the town of Caturra, Brazil, in the early 1900s. As the plant is shorter, Caturra produces higher yield compared to Bourbon. Caturra played a significant role economically and was often used as a benchmark for new cultivars to be tested against. It is also more resistant to diseases than older varietals.

Varietal Description

Carturra, which is a Guarani word for ‘small’, is a mutation of the Bourbon varietal. It is a high-yielding plant with a dwarf-like stature which allows it to be planted closely together. It is a varietal that requires high maintenance: abundance of water, care and fertilization. It produces especially great taste profiles when grown at higher elevations. Caturra is commonly found in Brazil and Latin America.

Carturra coffee exhibits the following traits in its taste profile:

  • Low-to-medium body; creamy mouthfeel
  • Bright, sweet acidity
  • Nutty, woody aroma
  • Flavour notes: chocolatey, brown sugar, berries
Tasting Notes

Honey

Red Wine