【Cupping comment】

① The juiciness of blood orange and mandarin blends their acidity and sweetness.

② Flavors of plum and cherry.

③ A mouthfeel like fresh cream followed by a lingering aftertaste of brown sugar.

【Origin】 Colombia

【Region】 Nueva Jerusalen Village, Jambalo, Cauca

【Farm】 Farmers in Nueva Jersalen Village

【Altitude】 1800-2150m

【Variety】Typica

【Process】Washed

【Roast Level】3 Medium Light roast

【Flavor】　 blood orange, tangerine, plum, cherry, fresh cream, brown sugar

【Category】バランス重視の定番 (Balanced - Standard)

Discover the art of balance with our standard blends, known for their exceptional equilibrium.

A daily luxury with mild yet profound flavors, these coffees will make you come back for more.

【From Barista】

The juiciness of blood orange with nuances of mandarin and the subtle acidity of plums make for a pleasant experience. This medium-light roast coffee, comforting and enjoyable day after day, is perfect for those looking for a go-to brew that never grows tiresome!

【Start date of handling】 2024, 7/8

We ship coffee beans within 7 days of roasting.

About the beans, stickers and flavor illustrations that arrive

【Barista's Recommended Recipe】

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◉ 豊かな土壌がもたらした、毎日飲みたくなる甘さのコーヒー

コロンビアの南部に位置するカウカ県は、コロンビアのアンデス中央山脈と西部山脈に挟まれた緩やかな高原地帯です。中心都市の古都ポパヤンは標高が1760mもあり、その周辺でコーヒーが生産されています。夜間の冷え込みがコーヒーチェリーの熟成を遅らせ、火山灰性の豊かな土壌の恩恵を受けたコーヒーチェリーは酸味と甘味に優れています。

このコーヒーは、カウカ県ハンバロ市ヌエバヘルサレン村のコーヒー農家さんたちによってつくられたコーヒーを集めたエリアしばりのロットです。

コーヒー農家のほとんどが2〜3ヘクタールの農地を所有する小規模農家です。この地域では、5月から7月にかけて収穫期を迎えます。収穫期には15日間隔ほどの周期で、真っ赤に完熟したコーヒーチェリーのみを収穫していきます。収穫後には、プロセスに使えるものとそうでないものの選別を行い、チェリーの状態で36時間ほど発酵、その後果肉除去を行い、さらに発酵槽で36時間ほど発酵させます。発酵後2回洗浄し、12〜15日間ほどかけて乾燥させていきます。1日に3回、撹拌しながら乾燥させ、バランスが取れ甘さが際立ったコーヒーがつくられます。

Located in the southern part of Colombia, Cauca is nestled between the central and western ranges of the Andes Mountains in a gentle highland area. Its central city, the historic Popayán, sits at an elevation of 1760 meters, where coffee is produced in the surrounding areas. The cold nights delay the ripening of the coffee cherries, which benefit from the nutrient-rich volcanic ash soil, resulting in cherries with excellent acidity and sweetness.

This coffee is a region-specific lot collected from coffee farmers in the village of Nueva Jerusalén in the municipality of El Tambo, Cauca.

Most of the coffee farmers own small farms ranging from 2 to 3 hectares. In this region, the harvest season runs from May to July. During this period, only perfectly ripe, bright red coffee cherries are picked in cycles of about 15 days. After harvesting, the cherries are sorted into those suitable for processing and those that are not. The cherries undergo a fermentation process for about 36 hours in their whole state, followed by depulping and another 36 hours of fermentation in the tanks. After fermentation, the cherries are washed twice and dried over a period of 12 to 15 days. The drying process involves stirring three times a day to ensure a well-balanced and superbly flavored coffee is produced.

◉ コロンビアコーヒーの影の立役者

BANEXPORT社は、コロンビアのエキスポーターです。スペシャルティコーヒーの生産者育成と輸出に取り組んでいます。農園の気温・環境に合わせた適切な発酵や、ビニールハウス付きアフリカンベッドを使用した乾燥方法を小規模生産者に指導しています。また品質に応じて高値でコーヒーを買い付け、海外のスペシャルティコーヒーバイヤーへの橋渡し役を担っています。発酵や乾燥の技術を習得した生産者には、ゲイシャやピンクブルボンなどの希少品種の苗を配り、こうした品種の栽培技術の研究も行っています。

The Unsung Heroes Behind Colombian Coffee

BANEXPORT is a Colombian exporter dedicated to cultivating specialty coffee producers and facilitating their exports. They guide small-scale farmers on appropriate fermentation techniques tailored to their farm’s climate and environment, and on drying methods using African beds equipped with greenhouses. BANEXPORT also purchases coffee at high prices based on its quality and acts as an intermediary to specialty coffee buyers abroad. Producers who master fermentation and drying techniques are provided with seedlings of rare varieties such as Geisha and Pink Bourbon, and BANEXPORT also conducts research on cultivating these varieties.