• Colombia - El Silencio/ACC
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Colombia - El Silencio/ACC

$30.00
$30.00

At Boxx Coffee Roasters, we’re proud to bring you Colombia - El Silencio/ACC, a coffee that exemplifies the power of collaboration. Sourced through our partnership with Falcon Coffee, this exceptional lot from the Cauca region stood out among 40 other selections in our natural and alternative fermentation lineup. Grown at Finca El Silencio by Robinson Rivera and supported by the ACC por la Paz Association, this coffee reflects the richness of Colombian coffee heritage and the dedication of smallholder farmers. With varieties like Castillo and Pink Bourbon, this cup offers a balanced profile of medium acidity, sweetness, and rich chocolatey and fruity notes.

Please note that this coffee is a nano offering. Due to its limited availability and to guarantee each order is freshly roasted, we will only be shipping during the last week of the month.
Colombia - El Silencio/ACC

  • TYPE

    SINGLE FARM & CO-OP

  • COUNTRY

    COLOMBIA

  • REGION

    CAUCA

  • PRODUCER

    ROBINSON RIVERA & ACC

  • VARIETIES

    CASTILLO, TABI, CATURRA, PINK BOURBON

  • PROCESS

    ANAEROBIC NATURAL

  • ALTITUDE

    1740 MASL

  • CUP NOTES

    BOOZY, BANANA, BAKERS CHOCOLATE, CREAM
20% OFF ON FIRST BOXX SUBSCRIPTION

More about the Colombia - El Silencio / ACC

Relationship:

We have worked on this coffee with our friends at Falcon Coffee. This coffee represents a great example for how importer-roaster relationships can add value. As we were putting together our natural/alternative fermentation selection for this period we looked at more than 40 coffees and this coffee from Cauca stood out constantly. 

Country:

One of the best known countries in the specialty coffee scene, Colombian coffees have carved a special place for themselves in the market and definitely here at Boxx. It is an origin dear to our hearts here and one that we try to showcase constantly in different offerings. It was first introduced to the country in the early 17th century by Jesuit settlers and quickly grew popular and more “finca”s started to grow coffee over time. Today, Colombia stands as one of the more famous countries in the specialty coffee scene and is one of the pioneers in different processing methods.

Region:

Mostly growing Tabi, Caturra, Colombia, Pink Bourbon varieties, Cauca houses more than 90,000 families and 93,000 hectares of coffee plantations. Although it’s production and name recognition isn’t as prominent as it’s east side neighbor, Huila Department, Cauca Department is a region that regularly produces fantastic coffees. Cauca River starts in its namesake region and region. Being one of the richest regions in the country in terms of groundwater sources bodes quite well with coffee production in the region.

Farm:

This coffee comes not only from Robinson Rivera’s farm Finca El Silencio but it is a collaboration between farm and the association ACC por la Paz. 

Robinson Rivera has owned Finca El Silencio and grows Castillo varieties on his farm. He started the farm 20 years ago. Having worked as picker on various farms he eventually saved enough to start his own farm and Finca El Silencio is a manifestation of his hard work and experience in the industry. He grows Castillo varieties on his farm.

Finca El Silencio is a member of The ACC por la Paz Association (“ACC’), as they put it:

“For the Association of Coffee Growers of Central Cauca for Peace, ACC por la Paz, commercial activity is assumed as a means to generate sustainable development and quality of life for the families of those who comprise it, an activity that goes hand in hand with quality, innovation and shared value that give rise to lasting commercial relationships.”

Variety: 

Castillo: A hybrid between Caturra and Timor Hybrid and named after James Castillo it is bred in CENICAFE, National Coffee Research Center of Colombia in an effort to develop a variety to retain cup qualities of Caturra and to make the plant more disease resistant, particularly against coffee leaf rust. Usually creating medium to full body, coffees from this variety tend to find a delicate balance between medium acidity and sweetness with chocolatey and fruity notes.

  • Pink Bourbon: Although the name of this variety is Pink Bourbon (quite funnily misnamed) is actually not a bourbon mutation but more than likely is an Ethiopian landrace variety (also important to note that Cafe Imports study is not a scientific article but the start of a research process). It is however not invented but rather discovered in Colombia back in 2014. Pink Bourbons usually have a noticeable pleasant acidity, floral fragrance and medium-high sweetness.
  • Caturra: Discovered in Brazil back in 1915-1918, word Caturra comes from Guarani language, meaning small. Caturra is from Bourbon-Typica lineage, and it was introduced to Guatemala in the 1940s, having never been officially released in Brazil. From Guatemala, it was introduced to Costa Rica, Honduras, and Panama. In Colombia, it became the dominant variety as it was thought to have comprised half of the country's production. Variety’s susceptibility to coffee leaf rust sparked the need for research and paved the way to Castillo variety. Caturra variety has small trees and with average bean size it produces good quality cups at high altitudes.

  • Tabi: Meaning “good” in Gambiano language, it is a hybrid of Timor, Bourbon and Typica varieties. Tabi was developed in CENICAFE, and was officially released in 2002 . It is a variety with bigger leaves, quite resistant to coffee leaf rust, a desired result when CENICAFE started the research. It is a variety with medium acidity and body and known to produce good cups with chocolatey and nutty results.

Process:

After only ripe cherries are handpicked, a floating process is used for sorting floaters out and making sure they are discarded. After this, cherries sunk at the bottom of the washing tank are moved to a mechanical silo for approximately 48 hours at 28 degrees Celsius to dehydrate the coffee until 20% moisture is reached. Then cherries are transferred to sealed bags and left to ferment for 24 hours at 24 degree Celsius. Cherries are moved back to the mechanical silo, at 37 degree Celsius to make sure moisture drops down to %15. After this stage they are moved to a parabolic drying system and dried until %10 moisture is reached at.