Introduction to Acedga Cooperative in Tolima, Colombia

Introduction to Colombian Coffee

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Colombian coffee is widely sold among many producing countries, ranking as the world's third-largest producer (first is Brazilian coffee, second is Vietnamese coffee). The most important factor is that active volcanic activity has created the world's most fertile soil, cultivating sweet, rich, and very appealing coffee beans that are easy to brew successfully. With Colombian coffee, you don't need to go to a café to enjoy the mellow atmosphere at home. Whether it's simple black coffee or recipe coffee made with Colombian coffee variations, both are excellent choices. Most well-known international chain coffee shops source their coffee from Colombia.

The Evolution of Colombian Coffee Quality

In recent years, coffee competitions have increased farmers' income, helping Colombian coffee break away from its old impression of being only suitable as a base coffee. Previously, it was always regarded as a commercial bulk bean or base formula bean, rarely becoming a specialty coffee on its own. The quality of coffee was judged solely by bean size, but in reality, this grading only represents coffee bean size and has no relation to quality—it's an outdated grading system.

Instead, excellent Colombian coffee comes from high-altitude primary rainforests where coffee grows naturally without fertilizers and pesticides, produced by farms or cooperatives. These farms typically have very small yields, producing coffee beans that are hard and compact, smaller in size, and blue-green in color.

Tolima Region - Acedga Cooperative

The Acedga Cooperative in the Tolima region primarily produces Caturra variety coffee beans, with grains around 17-18 mesh size, processed using the washed method. Through more than 10 years of research and development, Colombia's washed method has reduced water usage by 95% and pollution by 90% (the same approach as women's cooperatives), not only preserving the natural ecosystem but also adding more complexity and layers to the coffee beans.

Manual sorting results in fewer defective beans and fewer beans damaged by pulp removers, meaning the roasting curve can be steeper to preserve more floral aromas and less woody, musty flavor.

FrontStreet Coffee's Brewing Recommendations:

Pour-over: V60 dripper, small Fuji R440 grind 3.5, water temperature around 90°C

French press: recommended grind 4, water temperature 90°C

Siphon: recommended grind 4, water temperature 90°C~91°C

AeroPress: recommended grind 3.5, water temperature 90°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473