Colombia - Side A - Single Origin Filter

This exceptional coffee comes from La Albania, a small 2.5-hectare farm in La Independencia, El Tambo, Cauca, Colombia, owned by Rebeca Gómez. Rebeca comes from a family of coffee producers and is a founding member of AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca), a women-led cooperative that supports female coffee farmers in achieving better prices and recognition for their work. So generous with their time, Rebeca, together with her husband Jesús, are also influential members of La Independencia’s coffee community and openly share advice and strategies for success with their neighbours

Rebeca has owned La Albania for 20 years. Located at 1,750–1,900m above sea level, the farms high-altitude, volcanic soil and cool temperatures create ideal conditions for growing complex and flavourful coffee. After losing much of her crop to leaf rust in 2009, Rebeca transitioned to planting more resilient Castillo and Colombia varietals, developed by Colombia’s Coffee Federation (FNC) to withstand disease while maintaining excellent cup quality. Today, she is working towards reintroducing Caturra, Bourbon, Gesha, and Chiroso to further enhance the farm’s potential. Her commitment to quality is evident in their meticulous washed process, which brings out the clean, transparent character of the region’s coffee.

AMACA was established to support female coffee producers in El Tambo. At a time when most farmers received the same price for their coffee regardless of quality, AMACA’s members pushed for careful cherry selection and improved processing to raise cup quality and secure better premiums. Today, AMACA represents 140+ women farmers and provides leadership opportunities, economic stability, and empowerment to women in the region. AMACA’s future goals include purchasing a transport vehicle to improve coffee delivery logistics and expanding their reach to international buyers.

Rebeca follows a meticulous washed process  at La Albania's own ‘micro-beneficio’(mill) to ensure clarity and consistency in her coffee. Selective Hand-Harvesting is the first part of the process. Cherries are carefully picked at peak ripeness by Rebeca and her family. The coffee is then depulped using a manual or electric pulper. Next the beans are fermented for up to 48 hours, allowing natural enzymes to develop complexity. After fermentation, the beans are thoroughly washed using clean water from nearby streams. The coffee is then dried slowly over 10–18 days on parabolic beds which are constructed a bit like a ‘hoop house’ greenhouse, and act to protect the coffee from the rain and prevent condensation dripping back onto the drying beans. The greenhouses are constructed out of plastic sheets and have adjustable walls to help with airflow and temperature control to ensure the coffee can dry slowly and evenly.
Once dried, the coffee is delivered to Pergamino’s warehouse in Medellín, where it is cupped, graded, and rested before export. Pergamino, an export partner focused on promoting specialty coffee in Cauca, ensures that farmers receive valuable feedback and top-up payments when their coffee achieves higher premiums. 

This coffee is sourced through Melbourne Coffee Merchants, who lead the way in traceability, and are committed to fostering meaningful relationships with the farmers and producers behind your cup. They pay premiums for exceptional coffees and sustainability regardless of what the C market is doing, and on top of participating in various community projects at origin and in Australia, they also donate to World Coffee Research with every kilo sold and provide data to the Specialty Coffee Transaction Guide.

Please note 1kg refills are not available for delivery - we will contact you to arrange collection.