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Day 22 - Colombia - El Fenix

El Parche Coffee Roasters

The Farm

El Fenix is an organic rare-variety coffee forest and post-harvest lab. A space for experimenting and gathering data first-hand on new practical farming. Techniques, adaptation to organic production, and selective breeding programs. To host farm management and cupping courses for producers and roasters, and to gain roasters’ attention.

El Fenix is owned by Raw Material Coffee, who’s goal is to maximise profits for coffee producers and work to improve household incomes, outcomes for women, and to encourage a shift towards more environmentally sustainable farming practices. El Fenix is a central meeting point in Quindio, Colombia and Raw Material designed El Fénix with the long-term vision of three distinct, complementary, supporting businesses sharing one space (the coffee farm, the harvesting lab and the community wet mill).

El Fénix farm is located in the eastern municipality of Quindío, Colombia in Calarcá. It faces west toward the Cauca Valley and the central mountain range. The farm has ideal climate conditions with a strong sun reflection off the valley and an average rainfall of 2,275mm a year, in addition to natural spring falls which provide water for the farm’s needs.

Processing

There is a general rule of thumb that is followed for each variety at the farm. Each coffee must be collected with a tolerance of 5% underripe beans. Once the daily harvest is complete, the coffee is floated right away. Each batch is stirred at least 3 times a day to ensure that any underripe beans have a chance to float to the surface and be separated from the high-density coffee.

The floating process occurs in a serpentine, to ensure that all beans have the chance to be buoyant, and the coffee correctly sorted by density. Collected rain water is used in the channels, which is reused until it reaches a pH of 5.5. To begin each processing method, all cherries are fermented under a water seal for 24 hours. This ensures a sealed fermentation from contact with air and organisms, and a controlled temperature that sits between 19 to 21 degrees celsius.

About This Roaster

El Parche is an independent speciality coffee small batch roastery. Founded in Melbourne with roots in Colombia, the home of coffee.

We specialise in South and Central American coffees, sourcing the best and most sustainable beans. We pride ourselves in ensuring we are giving the farmers and producers a fair deal, paying what they are worth.

Being Colombian gives us an advantage but also a responsibility to ensure our farmers are receiving adequate compensation for their product, and thus able to support their families and continue to produce excellent coffee with sustainable processes.

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