Coocentral | Colombia
Country of Origin: Colombia
Farm: Coocentral
Cultivar: Caturra, Castillo, Colombia
Processing: Washed
Altitude: 4593-6562 ft asl.
Roast: light
Taste Notes: Red Apple, Dried Fruit, Honey
Country of Origin: Colombia - Pitalito, Huila
Farm: Coocentral Cooperative - Smallholder farmers
Cultivar: Caturra, Colombia, Castillo
Processing: Washed
Altitude: 1400-2000 Masl.
Flavor Notes: Red Apple, Dried Fruits, Honey
Roast: Light
Coocentral is the central cooperative in Central Huila, primarily representing small-scale producers with farms typically 2 to 3 hectares in size, located at altitudes between 1,400 and 2,000 meters above sea level. The predominant varieties cultivated are Caturra, Castillo, and Variedad Colombia.
The cooperative has 3,747 members, of whom 2,098 actively deliver parchment coffee to collection points in the surrounding villages (Veredas). These are located in Gigante, Garzón, Guadalupe, Suaza, Tarqui, Pital, and Agrado. The main harvest seasons in Central Huila are between May and July, and from October to December.
Impact
Since 2005, Coocentral has invested approximately 2.8 million US dollars in social programs. These include housing initiatives, support for university education, healthcare subsidies (Coocentral covers up to 50% of hospital costs, among other things), assistance with funeral expenses, investments in on-farm infrastructure, bonuses for fertilizers purchased through the cooperative, life and natural disaster insurance, a dedicated education program for young producers and their children, and pension funds.
Producers receive 100% of the premiums paid above the respective market and daily prices.
Patience pays off. Let the beans degas for 3–4 weeks before preparation.
Freshly roasted coffee releases a significant amount of CO₂ in the first few days. This gas can displace water during the brewing process and negatively affect the taste. Typical effects include:
- Sharp or excessively sour notes
- Gassy or hollow taste
- Inconsistent quality from cup to cup
By letting the beans rest – also known as "degassing" – the CO₂ can gradually escape. This stabilizes the aromas and allows the coffee to develop its full, balanced flavor profile.
