La Cafetière
COLOMBIA CHOCO
COLOMBIA CHOCO
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Choco is a specialty coffee from the Cauca terroir. The highlands of Cauca are conducive to the production of quality coffee because the high altitudes and geographical proximity to Ecuador and the surrounding mountains protect the coffee from the humidity of the Pacific and the southern trade winds.
A chocolatey nose, it develops notes of almond and caramel in the mouth.
IN THE MOUTH
IN THE MOUTH
Choco is a gourmet coffee. It can be drunk as an espresso, as a long coffee, as well as for all lattes.
There are notes of chocolate, caramel, and almond.
ORIGIN AND PROCESS
ORIGIN AND PROCESS
Country : Colombia
Terroir Cauca
Producer : ASCAFE association
Species : Arabica
Variety : Arabica Blend
Altitude : 1300 m
Harvest : May to June
Process : Washed
Drying : nc
THE STORY
THE STORY
Choco comes from the ASCAFE association located in the south of Colombia. ASCAFE is 3700 producer families in the departments of Cauca, Valle del Cauca, Nariño, Cesar, Cundinamarca, Tolima and Huila.
Why ASCAFE? The goal of this association is to strengthen ties between farmers by sharing good agricultural practices so that they can achieve greater economic independence. And that speaks to us!
For what purpose? Their horizon for 2025 is to be able to change the overly productivist agricultural model in the South of Colombia for a more sustainable model, more respectful of their lands by also fighting against illicit coca plantations.
How? Increase the quality of coffees produced, better remunerate producers, strengthen their partnerships with customers with strong social values, promote rural associations, provide more transparency between Producer and Roaster, bring out social projects that boost the local economy, raise awareness among farmers so that they analyze their green beans more at the origin and preserve the traceability of their production.
4 SOCIAL PROGRAMS SUPPORTED BY BUYING CHOCO
SPIRIT OF PEACE: A coffee produced by former FARC guerrillas who have repented and are in the peace process.
WOMEN: A coffee to promote and improve the well-being of women in the Cauca region. Mainly produced by women affected by violence and living in poor social conditions.
CABILDO: A coffee produced by indigenous communities in the eastern region of the department of Cauca.
INTERGENERATIONAL : Academic training that allows people to talk about coffee growing at school to encourage the younger generation to start or take over family plantations.
FRESHLY ROASTED
FRESHLY ROASTED
Contrary to what we are sold in supermarkets, fresh roasting is essential to the expression of a terroir and a history, that of coffee which is a fruit above all.
The roasting date, we don't talk about it enough but it is very important!
Why? Because drinking “old” coffee is like drinking “dead” coffee devoid of all aromatic cells. The result in the cup will be disappointing. Oxygen tends to deteriorate the finest aromatic molecules in coffee, making it less delicate to taste. This is why it is better to drink your coffee quickly and to favor artisanally roasted coffees rather than industrial coffees. which are roasted and packaged way too long before you find them in your cup!
