Natural

ALPHER COFFEE farm’s average temperature is 22.6oC so we get all the benefits from mother nature to carry out this process. We pick and sort the best ripe cherries, then we leave our coffee beans to dry in the sun, so the coffee dries in the fruit, which gives them a more fruity, fuller bodied and slightly sweeter flavours, this is the most traditional method and very well known for our farmer besides all the process is made by hand.

Washed

For this process the farmers stripped the organic matter off the coffee bean within days of the coffee cherry being plucked from the tree, and then submerged in water before they are dried. This gives the coffee a cleaner taste, allowing the inherent, natural characteristics of the coffee to shine through.

HONEY

The selection, picking, sorting the best cherries, lead our farmers to the next step, to achieve our Honey process, that involves leaving a certain amount of flesh and mucilage on the coffee, as it dries, this causes the mucilage to dry on the exterior of the coffee bean, giving it a sweet and almost honey-flavoured taste.

Esta entrada PROCESESS apareció primero en Alpher Coffee.

Our quality team in Colombia composed of OSCAR PENNA and DENNYS ADRIANA QUINTERO, are guiding and advising our allies in order to achieve a coffee bean processed with greatest effort and love, (growing coffee, it is in fact everything for those families), providing products as special as ours.

With great pleasure we introduce our lovely farmers and Alpher Coffee’s farm team in Colombian. All their effort and hard work provides us the best speciality coffee:

FAUSTO BURBANO.

Farm: BALDOA.

Location: VEREDA LA PALMA, LA PLATA – HUILA.

ADELIA CASTILLO PETECHE.

Farm: SAN JOAQUÍN.

Location: VEREDA EL OROZCO NÁTAGA – HUILA.

BENEDICTO YARA.

Farm: EL CEDRO

Location: VEREDA ALTO GETZEN, LA PLATA – HUILA.

MILTON GUARACA.

Farm: VILLA ALBENIS.

Location: VEREDA BUENA VISTA, TESALIA – HUILA.

INDIGENOUS NASA

Farm: RESGUARDO COHETANDO

Location: PÁEZ – CAUCA.

Esta entrada OUR FARMERS apareció primero en Alpher Coffee.

ALPHER COFFEE’s project, benefits the farmers, through professional assistance and technical knowledge accompanied by a fair trade, which as a result, improves the living conditions of them and their whole families.

The FERMENTATION CENTER is a venture of Cristian and Oscar, both (Veterinarians/Zootechnicians) two university classmates, who decided to bet on Colombian agriculture and specifically on the coffee industry. The root of this project is to promote sustainable production, and very importantly highlight the concept that farms are a system, that must be in balance with the environment to help to mitigate climate change and all the problems and challenges that the environment has in the agricultural sector and today’s world.

Cristian and Oscar, have understood that the way to achieve the stated objectives, was by technifying the coffee production process to improve quality standards and obtain coffee with different profiles that produce better profits at the time of marketing. At the same time, they reduced production costs with organic fertilization that is obtained from the same farms. With this and all the concepts of sustainable production it generates a much more profitable agriculture that allows us to fairly remunerate the hard work of our farmers.

And then our team in the UK, reaches the export and final product, our speciality coffee, which is marketed in the United Kingdom under the brand ALPHER COFFEE, that makes a chain of direct supplementation to the consumers, avoiding intermediaries, guaranteeing quality, traceability and fair trade.

Esta entrada ALPHER COFFEE FARM apareció primero en Alpher Coffee.