Home / OG DE MELLO / Valentine’s Blend – Limited Edition Valentine’s Blend – Limited Edition$13.50 – $125.00 Colombia Esnaider Ortega Region: Colombia Huila, San Agustin Farm names: Finca La Esperanza Farm area: 2.5 hectares Variety: Yellow Caturra Process: Washed, oak-tank fermentation Producer name: Esnaider Ortega Costa Rica Jorge Adan Las Palomas Washed Geisha Micromill: ASOPROAAA Altitude: 1750 masl Region: Tarrazu Subregion: Tarbaca Farm Size (ha): 1 hectare Variety: Geisha Taste Note : Apricot / Orange Rind / Nougat Size Choose an option5 lbs bag1/2 lb RetailClear Earn up to 125 Points. Quantity Add to cart Description Description Jorge Adan Las Palomas Washed Geisha Farmer history: Las Palomas farm belongs to Jorge Adán Monge Garbanzo, his wife Flor Mayela García Valverde, and his children Jorge Leonardo, Leandro Antonio, Daniel José and María Isabel. The farm has belonged to the family for a very long time. The first to own it was the grandfather, who was named Adan Monge Picado, who later passed it down to his son, Toño Monge Picado, and finally in 1986 the current owner Jorge inherited the land. This is the second year that we have been working with the Monge family. During this time we have seen improvement and lots of potential in this farm and want to continue supporting this project. ASOPROAAA is the name of the wet mill where Las Palomas lot was processed. ASOPROAAA is located in Acosta which is a rural area mainly used to grow coffee, citrus, as well as small cattle and beekeeping. In general, there are important technological, organizational and commercial hurdles in these industries. ASOPROAAA was created in an effort to help solve these challenges as an organization of small agricultural producers which provide their associates with current technology, capital, agro-industrial processes, marketing, and comprehensive human training–managing productive, financial, organizational and technologies training. The association’s vision is to provide an integrated support system for agricultural producers in the region formed by the cantons of Acosta and Aserrí through the generation and transfer of resources of administrative, credit, produce, marketing, training, and technologies. All while focusing and promoting a sustainable economy and development of integral peoples in the community for their associated families. Lot Name / Description: Las Palomas is a plantation located at 1750 masl where Jorge started growing Geisha just 5 years ago. The field has great conditions to grow coffee, this Geisha in particular, is a coffee that turns out to be so delicate and sweet. We simply love all the floral and fruity notes in this coffee! The Monge Garcia family are working extra hard to grow Geisha despite the difficulties that it presents. They aim to work sustainably and in harmony with the environment and therefore don’t utilize any herbicides and only keep the weeds back manually by using machetes. However, they do have to sparsely apply some products against leaf rust and fungus, like “ojo de gallo”, that affect the coffee. They use salts like phosphorus, potassium, sulfur, manganese, and iron in order to insure that the trees in the field are well nutritioned. They perform leaf and soil analysis once a year and usually apply fertilizer and spray 3 times a year, but if they feel that the plantation is in need of more nutrients they apply them without a gripe. Process: After measuring the cherries by volume, in the classic Costa Rican “cajuela”, which have been expertly harvested by his pickers; Jorge brings his truck filled with Geisha cherries to the ASOPROAA wet mill. There they have the machines to depulp and demucilage the fruit, they remove as much of the mucilage from the parchment as possible. Drying: The sun-drying is done on raised beds under a plastic canopy, used to do a slow down drying drying times while protecting the coffee from possible rain. ASOPROAAA knows the importance of moving/turning the coffee frequently in order to ensure even drying and a consistent product. Once the parchment has reached its ideal moisture content it is packed in large plastic bags and kept in a warehouse in order to rest and stay fresh until being prepared for export. Dry Milling: This coffee is dry milled at one of our closest partners, Tesoros del Cafe. It is a third party company that dry mills, warehouses, and loads containers for the majority of specialty coffee coming out of Costa Rica. Here the dry processing manage, Fofo, keeps a watchful eye as the coffee gets hulled, screen sized, density sorted, and ran through the electronic color sorter multiple times before being sealed in grain-pro bags for export.