Introduction to Colombia Huila Garzón La Orquídea Estate

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Huila Garzón · La Orquidea Estate

COLOMBIA HUILA GARZON

Origin Country: Colombia

Region: Huila-Garzon

Estate Name: La Orquidea

Variety: Caturra

Altitude: 1650-1740 meters

Processing Method: Washed 100h Fermentation

Flavor: Like the estate, it has a unique orchid flavor, with notes of grape juice, caramel, cider, pleasant acidity, and a delicate floral finish

Estate Introduction

Anyelo began working in coffee cultivation at the age of 12, inheriting Finca Alto Cielo and Finca La Orquidea from his parents. Initially, he planted only 200 Typica plants, later starting to sow Caturra. Since 2000, due to the impact of leaf rust, the estate decided to plant more disease-resistant varieties to achieve more stable quality and better cupping results, thereby obtaining better prices. Today, the estate sells at better prices due to high quality, which has also led to improved processing methods. Anyelo continues to explore innovations and plant more new varieties, seeking differentiation in cup quality to bring higher economic benefits to the estate and achieve sustainable development. Anyelo lives with his wife and three children, and now the coffee cultivation area has reached 10 hectares.

Since 2015, Anyelo and local coffee farmers have established a producers' association called "Association El Paraiso" with 40 members, aiming to improve living conditions. They actively conduct training on quality improvement processes and implement projects to improve production infrastructure and quality of life.

The estate does not use soil containing toxic chemicals and does not excessively cut grass to prevent soil erosion. On the other hand, the coffee harvesting process has also been improved. At Anyelo's estate, only ripe coffee cherries are collected, and they are cleaned and sorted for diseased fruits before processing. Afterwards, personalized processing plans are developed based on the potential of each batch of beans.

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine

Water Temperature: 90±1°C

30g of water for blooming, with a blooming time of 30s

Segmentation: Pour water to 120g, then pause; slowly pour water to 225g

That is, 30-120-225g