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Fig Leaf Coffee Company
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Colombia - Manos de Mujeres - Narino

$2800
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Care information
  • Always store your coffee away from heat, sun and moisture.
  • Do not put it in the freezer or refrigerator.
  • Try and grind right before you brew your coffee for optimal flavor.

Delivery and Shipping
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Description

Summary

Farm:  Manos de Mujeres Women Producers (smallholder producers)
Region:  La Union, Narino, Colombia
Process:  Fully washed and mechanical or parabolic dryers
Altitude:  1600 - 2100 Meters
Roast Level:  Medium
Certifications: Naturally grown, Fair Trade certified, Rain-forest Alliance

 

Flavor Profile

This Colombia boasts some strong dark chocolate, molasses and cocoa notes. It has a great sugary sweetness but balanced with some tart acidity to even the profile. Upon cool-down the finish is more clean. 

Details

Fundación Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified* (and Rainforest Alliance–certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Unión in Nariño, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.

This specific lot is produced by FUDAM's own Manos de Mujeres, a subgroup of women who are all FUDAM members. FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association’s leadership explained, “This is just how we live, these are our values and our way of life.”


The farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16–24 hours dry. The coffees are generally washed two or three times before being dried in small "casa elbas," mechanical dryers, or parabolic dryers. Mechanical drying takes 25–40 hours, while other drying structures can take up to 15 days.

*Please note that we are not a certified organic producer but the green coffee beans we purchase are grown organically.

 

 

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