RFA, SMBC Shade grown, and Organic certified!
This painstakingly selected SloBru Coffee bean is remarkably smooth. The light roast lets the sweet rich caramel notes shine, with light acidity, flavors of dark fruit apricot, and a clean easy finish. Shade grown coffee is sweeter in nature as the cherry takes longer to ripen and the sugars are infused longer into the bean.
Made with beans that are:
Bean & Farm Profile
This estate grown Colombian bean has been carefully selected after years of experimenting. We wanted to find a bean that is satisfying, smooth, with distinct flavor notes, and is ethically and sustainably grown.
This premium bean is shade grown under the rainforrest canopy to help prevent forest destruction and preserve the ecosystem's biodiversity. Shade grown coffee is slower to ripen and holds the sweetness from the coffee cherry longer than other beans. Finca La Cabana beans are Organic certified, Rain-forest Alliance Certified (RFA), and Smithsonian Migratory Bird Center approved (SMBC).
REGION: Sierra Nevada de Santa Marta
FARM: La Cabana Organic
PROCESS: Wet processed, fermented, washed and sun dried
"La Cabaña, is grown in specific microclimates on Colombia’s highest snow peaked mountain Sierra Nevada de Santa Marta, at altitudes between 4,500 and 6,000feet. This is Colombia’s highest mountain range; It is situated at the northern tip of Colombia, bordering the Atlantic ocean and extending 300 kilometers into the plains. This twin peaked mountain (5,575 meters) is said to contain all of the worlds microclimates and it has the richest biodiversity in the Americas.
Due to its rich biodiversity, this farm and area is home for various endemic and migratory birds. The farm is certified by SMBC (Smithsonian Migratory Bird Center) since 2000.
La Cabaña, is produced and cultivated on the South West slope of Sierra Nevada de Santa Marta on a single estate (70 hectares) near the vereda San Pedro. The coffee comes from varieties such as Caturra and Castillo. It is planted under shade of Guamo , Carbonero and Cedar trees. The soil composition is sandy with strong presence of limestone. The microclimate in which this coffee is grown is unique to the country. The cool mountain air meets with the ocean breeze from the Caribbean, forming a well defined rainy season. Due to this factor, there is only one harvest season which starts in November and ends in April. This coffee is wet processed, fermented and washed at the farm. It is sun dried on the patios and then mechanically dried to reach the ideal moisture of 11.5%. The coffee is then milled and graded at the farm's mill in Santa Marta.
Cup characteristics: medium acidity, fruity aroma, full body, with caramel and apricot notes"