Anserma is located in the western area of the department of Caldas. It is an agricultural center where the cultivation

of coffee stands out.The cooperative started operating in 1967. It has anextensive knowledge and experience in

thecommercialization of coffee, and the support of theNational Federation of Coffee Growers of Colombia and the

Departmental Committee of Coffee Growers of Caldas. It operates in the municipalities of: Anserma, Risaralda, San

José, Belalcázar and Viterbo.Its main purpose is the commercialization of coffee and other agricultural products

seeking to promote and improve the economic, social, technical and cultural conditions of the associates, as long as

as these are linked to the agricultural activity and especially to the production of coffee in all its areas.The

cooperative has 2,083 associated coffee growers who cultivate excellent quality coffee with dedication and passion.

Amongst coffee they also grow crops like sugarcane and bananas to sell for income.The Cooperative with the new

General Manager Luis Miguel have looked to embrace technology and teh shift towards specialty coffee production.

They have been building temperature controlled areas in the warehouse for looking after the micro lots that the

producers deliver. As well as this at the coopertive they have started to experiment with producing naturals for the

first time without putting the risk on the producer.Luis Miguel invested in a Nuna Coffee drying box that can regulate

the temperature and the humidity too dry the coffee. These boxes were pioneered in Colombia to try and combat

the extremely challenging in the ever changing daily climates in the Colombian Andes. To start this project they

selected a few local producers who are known for quality to buy cherry from over the regular market price. From

here that the cooperative they then set up a sorting station to pick the ripest cherry and create uniformity. The

varietal used in this lot is Castillo.After picking and separation the coffee is then put in the drying box where it is

dried at 35 - 40 centigrade for 100-120 hours. This is the first steps and initial trial which they hope to expand and

improve the capacity at the Cooperative and involve more producers in this program.

Chapatá Estandar - Colombia

  • Description

    mango | blackberry | papaya


    Farm: Chapatá Estandar: New

    Cup Score: 87

    Varietal: Castillo

    Process: Natural

    Altitude: 1800 m

    Country: Columbia