Colombian El Tambo - Cauca Single Origin Medium Roast

from £7.95

Women Producer Program

Country: Colombia - Region: El Tambo, Cauca

Association: Women ASMUCAFE

Process: Washed - Varieties: Castillo, Colombia

Elevation: 1400-2000 MASL

Milk chocolate with mild cooked pear, caramel, and fresh stone fruit flavours. Mellow syrupy sweetness and balanced acidity.

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Women Producer Program

Country: Colombia - Region: El Tambo, Cauca

Association: Women ASMUCAFE

Process: Washed - Varieties: Castillo, Colombia

Elevation: 1400-2000 MASL

Milk chocolate with mild cooked pear, caramel, and fresh stone fruit flavours. Mellow syrupy sweetness and balanced acidity.

Women Producer Program

Country: Colombia - Region: El Tambo, Cauca

Association: Women ASMUCAFE

Process: Washed - Varieties: Castillo, Colombia

Elevation: 1400-2000 MASL

Milk chocolate with mild cooked pear, caramel, and fresh stone fruit flavours. Mellow syrupy sweetness and balanced acidity.

About ASMUCAFE El Tambo Coffee

Women Producers
The Women Coffee Producers project significantly promotes the vital contributions of women involved in coffee cultivation worldwide. It addresses the often-overlooked issue of wage inequity by providing a gender-equity premium to growers for their use, ensuring that female producers receive fair compensation for their hard work. Women ASMUCAFE (Asociación de Mujeres Agropecuarias de Uribe) is a dedicated organization of women farmers located in El Tambo, Cauca, who work tirelessly to improve their families' quality of life through coffee farming. Additionally, they are deeply committed to supporting and uplifting their local community. The organization emphasizes core values such as responsibility, honesty, commitment, and solidarity. To further their mission, a price premium is added to their coffee, which is specifically earmarked to fund various female empowerment projects and initiatives. Their carefully cultivated coffee varieties, Castillo and Colombia, undergo an intricate "double" fermentation process: first, 14 hours in loading hoppers, followed by evening depulping, and then an additional 10 hours in fermentation tanks. After this meticulous process, the beans are washed and dried for an extended period of 8–12 days, enhancing their quality and flavor profile.