The coffee

If you want a Colombian espresso with traditional flavour, this is what you’re looking for. It’s been roasted to support the full flavour profile, which means a lighter roast instead of a darker, espresso roast. This keeps all of the bean’s aromas alive, with a hint of acidity but without any disturbing roast notes. We’ve named this coffee Traditional because the farmer, Gerardo Franco, is dedicated to growing coffee the traditional Colombian way.

The producer

Horizonte had an opportunity to visit Gerardo and his family in April 2018. Gerardo’s farm is located in the steep, remote mountains above the Colombian town of Anserma, and can only be reached by a 4×4 vehicle. The views from Gerardo’s farm are breathtaking – looking out over Anserma (which itself is perched on a mountain ridge) as well as over the Cooperative Gerardo works with.

It was Gerardo’s father who originally bought this land, and who realised the potential for growing coffee in such fertile soil and with a favourable climate. After he passed away, the eight siblings split the land among themselves. It seemed logical for Horizonte to help out by contributing to a new post-harvesting station to be built on Gerardo’s property.

As you can imagine, Traditional is a “micro-lot” coffee, with just 8000 trees planted on the slopes above Gerardo’s house. Gerardo farms with help only from his family and a pair of pickers during the two main harvest seasons. No chemical fertilisers are used.

Gerardo’s post-harvesting process consists of 16 hours of fermentation, and three separate washes to remove all floaters, followed by air-drying for a few weeks (depending on weather conditions).