Brandywine Coffee Roasters - Colombia La Chiquita Orange Crush Washed 1 Color Gradient - 12 oz.
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This Orange Crush Washed process is the successful result of Diego’s experiments in coffee processing and research into the chemistry of the coffee seed This lot of Tabi and Colombia variety coffee underwent an Orange Crush Washed process at La Chiquita. Coffee cherries were first harvested at their optimal maturity to ensure sweetness. Cherries were then fermented in an anaerobic environment with selected yeasts and dehydrated orange enzymes for 48 hours. The fermented coffee is then pulped before being dried in marquesinas at an average temperature of 40 degrees Celsius for 15 days. The dried coffee is then moved to Colombian rum barrels to stabilize, finally reaching 11% humidity before being rested for 15–20 days in GrainPro bags prior to being hulled and packaged for export.

About the Farmer and Farm:

La Chiquita coffee farm is located in Chinchina, Cladas, Colombia. Only five hectares total, La Chiquita (meaning "The Petite" or "The Little One" in Spanish) uses two hectares to farm Tabi variety coffee, while the remaining three hectares act as a family resort with a swimming pool, BBQ area, and a beautiful limestone mansion full of guest rooms. Diego and his sister Ana Maria bought the farm in 2003, but it wasn't until 2013 that Diego moved back to Colombia from Barcelona. While living in Spain, Diego studied and worked for 20 years as a business administrator in the tourism industry. He spent time traveling across Europe, finding that he was inspired by wine production. He took courses and participated in wine tastings, ultimately deciding to move back to his motherland and to dedicate himself to small-batch wine production. However, when Diego returned to Colombia he found that wine production was limited to only elite producers. The industry was under-developed due to lack of infrastructure, equipment, and knowledge. Very few vineyards exist in Colombia, restricted primarily to the department of Boyacá, where only specific grape varieties can yield a crop. Encouraged by the potential opportunity this presented, Diego started looking into other crops that could be turned into wine. This led him to experiment with fruit fermentations, distillation, and cask aging. Once he landed on coffee as the crop to which he would dedicate himself, Diego has since remained committed to creating coffee with gentle, naturally-created distillation notes like those you would find in wine, rum, brandy, or whiskey. It took around three years of research, coffee tasting, and developing skills as a coffee cupper before Diego finally found the right practice for the Tabi variety that grew on La Chiquita. Tabi is a coffee cultivar that was released by Cenicafé in 2002. It was developed by crossing Bourbon, Typica, and Timor coffees, and offers the positive cup characteristics of Bourbon and Typica while having greater resistance to la roya coffee leaf rust. He produces small batches of 250 kg each, with lots of care put into every stage of production. The cherries are exclusively picked and sorted by women from the village of Palestina, 30 minutes away from La Chiquita, who travel here to receive better payment for their work.

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Colombia La Chiquita Orange Crush Washed 1 Color Gradient

Roasts & ships Monday through Thursday.

$26.00 / 12 oz.

SELECT GRIND

Whole Bean
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Whole Bean

French Press

Drip Grind

Espresso Grind

Other Sizes

12 oz.

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Characteristics

CHARACTERISTICS

ROAST

Medium-Light

BODY

Creamy

ACIDITY

Orange

NOTES

Orange chuckles, citrus creme brulee

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Story

STORYarticle-shape

This Orange Crush Washed process is the successful result of Diego’s experiments in coffee processing and research into the chemistry of the coffee seed This lot of Tabi and Colombia variety coffee underwent an Orange Crush Washed process at La Chiquita. Coffee cherries were first harvested at their optimal maturity to ensure sweetness. Cherries were then fermented in an anaerobic environment with selected yeasts and dehydrated orange enzymes for 48 hours. The fermented coffee is then pulped before being dried in marquesinas at an average temperature of 40 degrees Celsius for 15 days. The dried coffee is then moved to Colombian rum barrels to stabilize, finally reaching 11% humidity before being rested for 15–20 days in GrainPro bags prior to being hulled and packaged for export.

About the Farmer and Farm:

La Chiquita coffee farm is located in Chinchina, Cladas, Colombia. Only five hectares total, La Chiquita (meaning "The Petite" or "The Little One" in Spanish) uses two hectares to farm Tabi variety coffee, while the remaining three hectares act as a family resort with a swimming pool, BBQ area, and a beautiful limestone mansion full of guest rooms. Diego and his sister Ana Maria bought the farm in 2003, but it wasn't until 2013 that Diego moved back to Colombia from Barcelona. While living in Spain, Diego studied and worked for 20 years as a business administrator in the tourism industry. He spent time traveling across Europe, finding that he was inspired by wine production. He took courses and participated in wine tastings, ultimately deciding to move back to his motherland and to dedicate himself to small-batch wine production. However, when Diego returned to Colombia he found that wine production was limited to only elite producers. The industry was under-developed due to lack of infrastructure, equipment, and knowledge. Very few vineyards exist in Colombia, restricted primarily to the department of Boyacá, where only specific grape varieties can yield a crop. Encouraged by the potential opportunity this presented, Diego started looking into other crops that could be turned into wine. This led him to experiment with fruit fermentations, distillation, and cask aging. Once he landed on coffee as the crop to which he would dedicate himself, Diego has since remained committed to creating coffee with gentle, naturally-created distillation notes like those you would find in wine, rum, brandy, or whiskey. It took around three years of research, coffee tasting, and developing skills as a coffee cupper before Diego finally found the right practice for the Tabi variety that grew on La Chiquita. Tabi is a coffee cultivar that was released by Cenicafé in 2002. It was developed by crossing Bourbon, Typica, and Timor coffees, and offers the positive cup characteristics of Bourbon and Typica while having greater resistance to la roya coffee leaf rust. He produces small batches of 250 kg each, with lots of care put into every stage of production. The cherries are exclusively picked and sorted by women from the village of Palestina, 30 minutes away from La Chiquita, who travel here to receive better payment for their work.

Roaster Detail

Brandywine Coffee Roastersarticle-shape

Estabilished:

2015

Owners:

Alisa Morkides

Awards:

Three Bronze and One Silver Golden Bean Awards -2019

Sprudgie Award for best packaging - 2017

SCA design lab packaging award 2017

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We love coffee that is sweet, complex, and juicy, an exciting and flavorful yet well-balanced cup. Each coffee we bring in lends itself to certain characteristics. The goal is to highlight what makes each one unique and wonderful and avoid the bitter, astringent side. Our master roaster slash coffee dude has ten years experience roasting and does exclusively small batches roasted to order in a Loring Falcon 15 kilo roaster with Flavor Lock, featuring an oxygen free roasting environment.

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