Aromas of citrus fruits, flowers
Colombian specialty coffee Anserma
The sublime cooperative of coffee growers brings together producers over more than 9,000 hectares. Founded 1966, the cooperative brings together more than 2,000 regional and local producers to sell their coffee together.
The cooperative is managed by Marino Restrepo and relies on a sustainable culture that respects the environment.
The cooperative mainly offers washed coffee. It is located in the department of Caldas and benefits from welcoming quality coffee from several producers of various sizes of farms.
Indeed, the cooperative has relied on the quality work of producer families for several generations.
In order to get to know coffee as well as possible, take a look at the whole summary:
The quality of the coffee is microlot. The variety produced is the Castillo and is completely washed. The cooperative is located between 1,400 and 1,800 meters above sea level on a land stretching over more than 9,000 hectares. The owner is Marino Restrepo who advocates his work and takes the time to listen to his 2,200 producers who are mainly families. Produced in the heart of the municipality of Anserma, it is in the heart of the Caldas region that the several thousand producers meet, each of whom holds an average of 2.5 hectares of production.
What is specialty coffee?
Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.
What is the Score?
The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the peculiarities of specialty coffee. SCA determines the value of smell, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".
Specialty coffee score classes
80+: very good coffees
85+: The excellence of the specialty
88+: The Grand Cru, the Rare