MOUNTAIN RESCUE
COLOMBIA - LAS GALERAS
SUPPORTING LDSAMRA
Washed / Caturra, Castillo, Colombia
Chocolate, Plum, Berry

Notes

Chocolate, Plum, Berry

Origin

Las GalerasNariño, Colombia

Altitude

1,700 - 2,200m

Process

Washed

Varietal

Caturra, Castillo, Colombia

The Lake District Search & Mountain Rescue Association (LDSAMRA) provide a vital service here in the Lake District helping predominantly injured and stricken hikers to safety from some of the most remote and precarious places in the country. The vast majority of incidents are safely resolved but there are inevitably a number of fatalities, and without the help of LDSAMRA this number would be much higher.

In order to carry out their work LDSAMRA rely on a team of brave and highly trained volunteers. We are friends with a number of them so are well aware of the great work that they do and the importance of donations to provide them with the kit necessary to do their job effectively.

With this in mind, proceeds from the sales of this coffee will be donated to LDSAMRA as follows:

- 25p per 250g bag

- 50p per 500g bag

- £1 per 1kg bag

LAS GALERAS, COLOMBIA

Our current Mountain Rescue coffee is the delicious single-origin Las Galeras from Colombia. 

Galeras is an active volcano that looms ominously over the city of Pasto in the Nariño department of south-west Colombia. The coffee is grown by various smallholder farmers in the fertile volcanic soils on its northern and western slopes. It is grown at altitudes that reach 2,200 metres, some of the highest at which coffee is grown in the world. The high altitude allows for slow development of the coffee bean which gives the cup profile of Nariño its unique characteristics.

Coffee producers in this region are overwhelmingly smallholders who manage their own wet-mills and drying patios. Every family does their own harvesting, usually with the help of neighbours. After the ripe cherries are picked they are pulped by passing them through a manual pulper at the family farm. The waste from this process is used as a natural fertilizer for the coffee trees. Depending on the conditions, fermentation can range from between 12 and 48 hours. Some producers will add several layers of wet parchment over the course of a few days, which is thought to add complexity to the final cup profile. Nariño is blessed with some of the best drying conditions in the country due. The region's micro-climate and high altitude provide lower relative humidity, more wind and more sunny days than other areas of the country.

These perfect growing conditions translate to some truly stunning coffees and this is no exception. In the cup it has notes of chocolate and plum with a pointed but balanced berry acidity.

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