ALTITUDE - 1900 MASL // REGION - CALADAS // PROCESS - NATURAL // VARIETY - CASTILLO

Colombia Chapata Natural 100% Arabica Speciality Grade Coffee

About the Cooperativa de Caficultores de Anserma

Founded in 1967, the Cooperativa de Caficultores de Anserma was created to unite the social strength and expertise of its member farmers including the Chapata farm, ensuring they receive better value for their coffee. The cooperative’s state-of-the-art wet mill provides a vital opportunity for small-scale growers who lack the equipment to process their own coffee. By delivering their coffee cherries to the Coop, farmers gain access to fair prices and added value, particularly through the cooperative’s advanced natural coffee processing methods.

Sustainably Grown High-Altitude Coffee

Anserma Coop proudly represents 2,083 coffee growers based in Anserma, Caldas, Colombia, cultivating coffee at elevations between 1,790 and 2,200 metres above sea level. These farmers primarily grow Castillo, Colombia, and Caturra varieties, known for their distinctive flavour profiles and resilience. The cooperative specialises in the natural process but also produces a small amount of fully washed coffee, ensuring versatility and consistent quality across its offerings.

Expert Coffee Processing and Quality Control

The process begins when the Coop purchases ripe coffee cherries from its members and classifies them by quality. Premium cherries are selected for the natural process, while others are directed to the fully washed process. After sorting, the cherries are thoroughly cleaned to remove impurities and then passed through an optical selection machine, which identifies and separates underripe cherries from perfectly ripe ones. This meticulous selection guarantees that only the finest cherries move forward for natural processing, enhancing flavour and aroma.

Natural Fermentation and Precision Drying

After selection, the cherries are placed in aerated baskets for a carefully monitored aerobic fermentation lasting 24 to 36 hours. These baskets are stored in a temperature-controlled room to maintain ideal fermentation conditions. Oxygen and naturally produced CO2 circulate freely, creating complex and balanced flavours. Once fermentation is complete, the cherries are dried in a mechanical system with temperatures maintained between 35°C and 40°C until the coffee reaches an optimal moisture level of 10–11%.

Exceptional Quality and Traceability

When drying is complete, the coffee is packed in GrainPro bags to rest and stabilise for 15 days, allowing the flavours to fully develop. Each batch is kept separate throughout the process to maintain traceability and ensure uncompromising quality. Finally, the coffee is transferred to a dry milling facility designed specifically for naturally processed beans, completing its journey from freshly picked cherry to export-ready specialty coffee.