Colombia FABRICA


SCA score: 85+

This coffee, originating from the Planadas and Gaitania terroirs in the south of Tolima, thrives in a high altitude area, often shrouded in clouds, hence its evocative name "Cloud Factory". Carefully cultivated in compliance with organic production standards, this high altitude coffee (1600 - 2000 m) comes from ancient varieties such as bourbon, typica, caturra, castillo and colombia, a rarity these days . The main harvest takes place from May to June (70%), followed by the mitaca from October to January (30%).

Certified organic farming

Roasting for ALL METHODS
Producer: 2 indigenous producer associations - NASA WE'SX
Tasting note: Tropical Fruits, Hazelnut / Sweet
Roasting: Balanced
Variety: Castillo, Caturra Red, Colombia

Altitude: 1600m - 2000m

Process: Washed

Tolima region

Planadas terroirs

The Tolima region, located in the south-central part of the country and close to the capital Bogota, is home to Planadas, a municipality in the south of the Tolima Department. The region's isolation is palpable, with roads often in poor condition and an average driving time between Bogota and Planadas of up to 8 hours, absent road blockages. The nearest airport, El Dorado International in Bogota, highlights access difficulties. This context has its roots in history, the region having been the cradle of the FARC guerrilla war, considering it for decades as an isolated and conflicting place. Fortunately, after the peace agreement, coffee became a vector of renewal, allowing the region to develop and show its strength. Tolima is recognized as an important high-quality coffee production area in Colombia, particularly in Planadas, where the coffees have won numerous national competitions. The small size of the farms, the dedication of the producers, their families and the traditional know-how of the beneficios who mill the coffees are key elements of this success. The social impact of coffee production is considerable in the region, contributing significantly to the consolidation of peace within producing communities.



This coffee is grown by more than 240 families from the indigenous community
NASA WE'SX, within two cooperatives of indigenous coffee growers, in the terroirs of Planadas and Gaitania. Each family owns between 2 and 4 hectares of land. These lands are preserved areas for indigenous peoples, with more than 6,000 trees per hectare. Guardians of a large Colombian nature reserve, their commitment to Mother Earth translates into organic farming practices. Together, within coffee producer organizations, they promote their coffee culture, guarantee family income and strengthen their community.

Your frequently asked questions

How is coffee harvested?

To keep your coffee fresh and tasty, here are some tips:

Store it properly: Coffee should be stored in an opaque airtight container, preferably glass or ceramic. Avoid transparent containers, as light can affect the quality of the coffee. Also, make sure the container is tightly sealed to prevent exposure to air.

Keep it away from heat, light and humidity: Coffee is sensitive to heat, light and humidity, as they can accelerate the spoilage process. Keep your coffee in a cool, dark place, like a cupboard, and avoid storing it near the stove or any other heat source.

Don't put it in the fridge: Contrary to popular belief, storing coffee in the fridge is not recommended. Humidity and odors from the refrigerator can alter the taste of the coffee. Additionally, coffee tends to absorb flavors from other foods in the refrigerator.

Grind the coffee just before use: If you buy coffee beans, it is best to grind it just before preparing it. This preserves the freshness of the aromas. If you buy pre-ground coffee, be sure to consume it within a reasonable amount of time to enjoy its optimal flavors.

Stick to the recommended use-by date: Coffee has a recommended shelf life, which is usually indicated on the packaging. Try to respect this date to fully appreciate the freshness of the coffee. However, keep in mind that coffee quality may begin to deteriorate a few weeks after the roast date.

By following these tips, you will be able to preserve the freshness and flavor of your coffee for a longer period of time. Enjoy every cup of delicious coffee!

What is a score?

The Specialty Coffee Association of America, created by Erna Knutsen, defines a rating grid* (The Green Arabica Coffee Classification System (GACCS)) consisting of physical and sensory criteria to assess the quality of a coffee.

The SCA score is based on a tasting scale that rates different aspects of coffee, such as aroma, taste, acidity, body and aftertaste (aftertaste). Each aspect is scored individually and then an overall score is given to the coffee.

The SCA scoring system ranges from 0 to 100, where a coffee gets a higher score if it exhibits higher quality characteristics. Specialty coffees, which are considered the highest quality coffees, typically have an SCA score of 80 or higher.

On a scale of 100 points, a coffee is said to be "specialty" if it obtains a score of at least 80:

+ 88 Grand Cru coffees

+85 Exceptional coffee

+80 Very good specialty coffee

A specialty coffee therefore meets three minimum requirements:

  • Hand picking of ripe beans only.
  • Rating 80 or more/100
  • No major defects and less than 5 minor defects.
What does a balanced roast level imply?

A balanced roast degree means that the coffee beans have
been roasted so as to reach a point where the aromas and
flavors are harmoniously developed, without any aspect dominating
excessively. This creates a coffee with a balance between acidity,
sweetness and bitterness, thus providing a pleasant taste experience
and balanced.