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Colombia | Humberto Pecupaque

83
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 are rated as extremely light.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 are rated as extremely light.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Weight
Grind

Description

Humberto Pecupaque and his wife Alba Zuleta are the proprietors of Finca El Diamante in Gaitania, Tolima, Colombia. Their farm is situated in the Nasa We'sx indigenous reserve, a sovereign territory within Colombian borders administered by the native authorities, allowing the indigenous worldview and values to dictate community life, education, trade, and among others. Humberto has a long story himself that should be a book. But in few words, he spent his childhood in the indigenous reserve where he now lives and works, but was displaced by armed conflict as a child, leaving him a young orphan trying to scrape by on the other side of the central mountain range in Corinto, Cauca. He took the only job that allowed him to survive at the time, in illicit agriculture. In Corinto, he met his wife, Alba, who is just as much a part of Finca El Diamante as he. (It's actually divided in 2 parcels and titled to each of them respectively.) They desired a different environment for their 2 young children to grow up in, so they returned to Tolima and purchased a small farm in Planadas, then later moved to the indigenous reserve of Humberto's childhood. Since then, he has been active in community organizing, representing the indigenous community to the outside world, including politically. He is an important bridge for the community, speaking perfect Spanish while much of the community does not, and understanding non-indigenous society, politics and trade.

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VARIETAL

Pink Bourbon, San Bernardo, Tabi, Pacamara, Castillo, Caturra

ALTITUDE

1800 metres above sea level

PROCESSING

Washed, 24-36 hour dry fermentation

TASTE

Dried Fruit, Brown sugar, Cocoa

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