Exhausted from all the partying and socialising in Atlanta, we jumped on a plane to Bogota and from Bogota to Neiva the following day. Our main goal on this trip was to visit Finca la Lomita to help pick some coffee and experiment with some processing techniques in order to develope Mr. Alvaro Diaz’ coffee. It turns out Alvaro has left the farm and his wife for his wife’s sister. A huge disappointment for us as we have been trying to establish a relationship to this farm in order to develope the quality of coffee we want and improve the quality of life of Mr. Alvaro and his family. Sadly Alvaro was more committed to his lovelife than his coffee. As we do not want to be marriage counsellors we decided to look for another farm to work with, and typically when one door closes other doors open.

Day 1:

Going straight from the Airport in Neiva we visited the Almacafe mill located near by. A huge dry mill that removes parchment, sticks, stones, defects and sorts the coffee before it is shipped. The mill was quite large and a bit too noisy to hear what our translater was saying.

In the Afternoon we tasted some coffees that we brought from Norway together with the cuppers at Coocentral. This was very educational for both them and us and it helped the cuppers understand more what kind of coffees we are looking for in Colombia. We also tasted some coffees from Huila, Colombia and found a great coffee from a farm located not far away from Finca la Lomita. It seems that the Pital area has some great coffees that are right up our alley.

In the evening we visited a smaller dry mill in Garzon, where we met the crazy Mr. Gilberto which was the head of the mill. We discussed the possibility of them investing in a vacuum packing machine with nitrogen flushing in order to preserve the coffee that we buy from huila better. His immediate answer was: “we will do whatever you want us to do.”

After talking with the cooperative (Coocentral) about developing coffees on different farms and sending us samples from various experiments in order to give them feedback, it seems that their attitude towards what we are trying to accomplish is very positive. In general it seems that a lot of farmers and the people at the cooperative and mill is willing to do what ever it takes for us to find and develope the coffee that we want. This seems a bit odd since we are an extremely small customer, buying only 40-60 bags per year. Compared to Illy or Starbucks who buy thousands of bags from the same area it does not make sense. It turns out that one of the reasons for their new attitude (it was not like this on my first visit 2 years ago) is because we have been paying good prices, way above the market price for the Lomita coffee 2 years in a row. This has gotten a lot of attention in the area and a lot of farmers have been trying to improve their quality and looking at Finca La Lomita as a benchmark for quality in the area. It is very rewarding to see that the big co-operatives and many of the farmers are willing to listen to small customers and that we can go forward as a good example for what quality can do to improve the lives of the farmers as well as the taste of the coffee. This is one of the biggest reasons why we are focusing on Colombia as our first development project. (not to forget that the Huila area has great coffees. The winning coffee of the year award on the SCAA show in Atlanta only a week ago was from Huila.)

The day ended with lots of beer and a local game called Teju. (If the picture is a bit blurry it is because, so were we)

The crazy Mr. Gilberto:

Day 2

Early in the morning don Mario and our translator Sonia picked us up to go to Pital and to visit some farms in the mountains near Pital. As usual our first stop was at Grupo Renacer which is a group of a couple of farmers that we have visited on the previous colombia visits. It was good to see that they had been improving their pulping and washing station since my previous visit where I commented on the fermentation tanks being dirty and difficult to clean which will affect the coffee in a negative way during the washing and fermentation process.

Instead of going horse riding (like we normally do)  Jairo and his wife Amparo and their friend Ovideo (picture) insisted on going on the back of their truck in order to be able to visit more farms in shorter time. We covered over 6 farms and got to see some processing and had great discussions about how to raise the quality of their coffee. In fact Ovideo, the farmer at Finca la Porcellana, decided to run an experiment for us with different fermentation times. He will also be hiring a couple of extra workers that will select only the ripest cherries before they are pulped. Samples will be coming in by the end of may and we will for sure invite some of you to tatse the results.

Day 2 was indeed an exhausting day, but very educational and constructive, especially for Tim V as this was his first trip to a producing country and there was a lot of impressions to digest. (I have never ever seen him so quiet before. )

Again it is very nice to see that the farmers are open minded and are willing to work with us to improve the quality of their coffee.

Tim and I are currently in Colombia celebrating my 30th birthday in Bogota. Therefore a report from day 3 & 4 will follow later on. Some more pictures from our trip below:

Tim V & and I (Tim W)  will be going to oversee the World Barista Championship in Atlanta tomorrow morning. We will also be visiting Finca la Lomita next week in order to harvest some coffee.

Stay tuned for more as we will be blogging the whole trip.

Also be sure to check out the live streaming at the WBC web page.

We are running out of coffee from Finca La Lomita and the Aricha #32 is now sold out. Fortunately, we can assure you that some great new lots will arrive shortly. In the meanwhile we have a new espresso blend being roasted from Tuesday the 10th of March.

For more information, visit the TW espresso page in our resource section.

For the last 2 days we have had a visitor all the way from Sao Paulo, Brazil. Isabela Raposeiras is former Brazil barista champion and one of the most knowledgeable baristas we know in Brazil. She has worked with many growers and companies in Brazil and traveled around the world to learn about coffee. Isabela runs her own consultancy company in where she teaches Brazilians how to make better coffee. Although she is a coffee consultant and a teacher, she is very humble and eager to learn more about coffee. That is the reason she came to visit us, to learn more about our aproach to blending, preparing and roasting coffee. (We should all get better at learning from each other and exchanging knowledge.)

It has been a great priveledge to be able to spend 2 days with Isabela. Although she came to Norway to learn, we feel that we have learned a great deal from her as well. It is very rewarding being able to work with people with such passion and understanding of coffee. Especially people from producing countries, because they have such a different perspective and knowledge about the growing part of coffee.

One of our training sessions was to make a nice espresso blend and to find a nice roast profile for that blend. The end result was delicious so we decided to roast 2 batches of it to serve it in our store.

The infamous Isabela Norwegian/Brazilian espresso blend consists of:
50% Cielito Lindo, no.4 Honduras Cup of Excellence 2008
30% Finca la Lomita, Huila, Colombia.
20% Aricha #32, Ethiopia.
A very well balanced, sweet and fruity blend with sweet acidity and sweet aftertaste. Lovely amaretto and berry aromas too.

You can get a taste of this blend (roasted by Isabela) on Saturday the 24th.

Here is a link to a small article about Finca La Lomita and Mr. Alvaro Diaz getting payed a premium (by us) for his quality coffee. Scroll down on the page and you will see a picture of his wife and son as well as the boss of the cooperative he is part of.

During my visit to Finca la Lomita last month, my friend and exporter Mr. Alejandro Renjifo shot some film on my handycam.

Although Mr. Alvaro Diaz is speaking spanish and it might be hard for those who don’t know any spanish, most of the things he is talking about is translated by Don Alejandro.

There is some great information on the video, and it reflects on the everyday life of a coffee grower. I personally find it very interesting.

There are also a lot of pictures from the farm here.

When I was in Colombia a couple of weeks ago, I visited Cooccentral, the cooperative where we found the Finca La Lomita coffee last year.
I arrived there on the sunday night after being a cupping juror in the 2008 Colombia the Cup of Excellence, so my palate was pretty calibrated and fine tuned to detect excellent coffees. We were presented 6 coffees on the table and we tasted them blindly. In other words, I did not know which coffees we were tasting.
After a 30 minute quiet cupping, we all agreed that one of the coffees on the table were outstanding and of very high quality. I described it as extremely sweet like sugar cane, fruity and floral aromas and flavours and a very nice balance. I scored it 89 points out of 100, using the Cup of Excellence format.
When we revealed the grower of the coffee, it turned out to be my friend Mr. Alvaro Diaz of Finca La Lomita.

Once again he had surprized me with his excellent coffee.
Since one of my reasons for going to Colombia was to visit Mr. Alvaro Diaz, I was extra happy to be able to tell him when I met him the day after that his coffee was tasting great.

We have now agreed upon working together in order to improve his coffee and of course his quality of life even more. Therefore we have agreed that we will buy his coffee for a premium price of USD 2,50 per pound (456grams) for the next 3 years, if he is able to deliver good quality. This is far above market price which in Colombia as of today is about USD 1,50 per pound for his quality of coffee. For Mr. Alvaro it means an extra dollar per pound straight in his pocket.

In return for getting better payed, Mr. Alvaro will invest in better equipment on his farm and also do a lot of changes in order to improve quality of the coffee, reduce his impact on nature and also improving the life of his family.

If you want to read and learn more about the project, we have uploaded a lot of pictures and text on our Flickr account.

It has been a while since I visited Colombia and it has also taken some time before I got to write about what I discovered there. I am very proud to be able to tell you that we did not only find great coffee there, we also found a plantation that we are trying to work out a relationship with. Mr. Alvaro Diaz who owns Finca La Lomita is very much in to quality and a man with great visions and ambitions.

The story goes back to when I was visiting a cooperative for a cup tasting of their coffees from Huila, Colombia last November. Mr. Alvaro Diaz who had heard about some forreigners visiting the cooperative, wanted us to taste his coffee too, so he got on his motorbike and drove for 3 hours in order to get some feedback from us on his coffee. When he arrived we were just about to pour the water over the coffee we were tasting so he came a bit late. We felt a bit sorry for him not only because he came late but also because his coffee was still in parchment (not roasted). We decided to wait for the guys in the tasting lab so they could roast his coffee. 20 minutes later we could finally taste his coffee against the other cofees from that area.

Alvaro Diaz cupping his great La Lomita coffee at the cooperative cupping lab.

After tasting the coffees we were all amazed by the quality of the coffee that Mr. Diaz had given us a sample of. The coffee was extremely mature, soft, sweet, crisp and had a lovely berry and jasmin aroma. In fact we all thought it was one of the best coffees on the table.

We decided to pay his farm a visit later on that afternoon to see what he was doing to his coffee in order to get it to taste that good.
The farm was beautiful and Mr. Diaz was doing a lot of good work. He was very focused on sustainable growing principles. The wet mill he had on the farm was so clean we could eat from it and he was even picking out defects from parchment before he delivered his coffee to the dry mill. I am posting some pictures to give you an idea of the farm.

While we were at the farm Mr.Diaz asked if we would like to buy the coffee he had drying on the patio at that moment. We explained to him that we needed to get a sample of he coffee sendt to Norway and taste it at under familiar surroundings before we could answer his request. The reason for this is that it is very easy to get emotionally affected by the great people behind the coffee, and this will of course affect the taste of the coffee too. Therefore we always blind taste the coffee at home with Norwegian water, before we decide what to buy.
We agreed that he would hold the coffee for 14 days in order to give us time to go back to Norway to taste the coffee. (This meant no income for Mr. Diaz for 14 days, which is hard when you live on a hand to mouth basis.)

We got to Norway but did not get to taste the coffee until after 15 days. The coffee was still great, so we immediately made a call to our exporter in Colombia in order to purchase the La Lomita Coffee. When our exporter called Mr. Diaz, he was allready on his way to sell the coffee to the FNC, which would have given him USD 1,50 per pound. When he heard from us, he immediately turned his car arround and drove straight back to celebrate. We finally agreed on a price of USD 1,90 per pound for twenty 70 kilo bags.

Next step is to try to get Mr. Diaz to commit to a contract where we invest a little bit in the local school and some processing equipment in order to try to improve the quality of the La Lomita coffee for the next years and also in order to improve the lives of the people behind the coffee. What could we get back for doing so? A lot of knowledge and an amazing coffee!

Here is some facts about the coffee and Finca La Lomita:

Prodcer: Mr. Alvaro Diaz
Harvested: November / December 2007
Origin: El Socorro, El Pital, Huila, Colombia.
Growing conditions: 1650 – 1750 m.above sea level. Restricted use of some banana palm trees for shade. Average air temperature 20°C.
Size of he plantation: 10 hectar whereas 7,5 h. for growing coffee. Of the 7,5 hectares used for coffee, Mr. Diaz is intercropping by growing beans and various vegetables for his family.
Coffee variety: Caturra

Processing: Alvaro Diaz is picking his coffee togeher with his family and some hired freelance pickers. The Coffee cherries are pulped on his farm every night after picking. The pulper uses very little water in order not to pollute the sorrounding environment. In addition, the water used for processing the coffee will go through a buffer where it is filtrated by nature before the water is let out to the surroundings. The left over pulp from the cherries are used as compost.
Mr. Alvaro Diaz with his wife and kids.

After pulping, the parchment beans are fermented in water tanks for 18 to 30 hours depending on the temperature. After fermentation, the beans are dried on african suspended beds which is covered by transparent plastic in order o protect the beans from rain. The beds are divided in to small boxes in order for the workers to take them out 1 by 1 so hat they can sort out the defects from the beans. After drying, the parchment beans are transported to the local cooperative where he parchment is removed, the beans are sorted and defects are picked out. Then the coffee is packed in jute sacs before they get shipped to Norway.

Since the coffee is not always vacuumpacked in origin, we are currently experimenting with vacuum packing of the newly arrived coffee in order to keep it fresh for longer.
So far the experiments seem to work well, so in the future it looks like we will be vacuum packing all of our coffees.
Coffee does not only have a short shelf life after roasting. It looks like the green coffee will only stay fresh for 2 to 8 months in jute sacs and possibly up to a year in vacuum bags.

Taste profile:

Aroma: Intense aromas of red berries, spices and jasmine.

Acidity: Mature and sweet acidity like in fresh red berries.

Mouthfeel: Rich and soft at the same time. Juicy sweetness and oily texture.

Flavour: A complex coffee with some delicate jasmine notes. Intense notes of red berries. Mild but long aftertaste of spices like cloves and cinnamon.

The La Lomita coffee is allready available for purchase in our store and will probably be in stock until this autumn.

Mr. Alvaro Diaz o the right. We are sitting on one of his drying patios. (my t-shirt is courtesy of M’lissa)

Drying beds on Finca La Lomita.

Picking out defected beans.

Fermentation tanks.

Intercropping at the farm.