Colombia Los Vascos Organic

If we were to choose one coffee that we think everyone will appreciate, it would be this full-spectrum coffee from small organic farms in Bilbao, a charming town in the green mountains of Planadas, Tolima. Each family-owned farm, spanning 4 to 5 hectares at an altitude of 1500-1850 meters, reflects a strong commitment to both quality and sustainability.

From carefully hand-picked berries to advanced fermentation techniques, these growers use environmentally friendly methods to ensure that their fully washed The coffee captures the unique biodiversity of the region. The coffee's smooth flavor profile offers notes of stone fruit, apricot and has a perfect balance.

South Tolima is a place rich in water sources, good soil and mountains with heavy vegetation. It is in this area that you will find the small town of Bilbao, which is nestled between the mountains and is part of the larger municipality of Planadas.

Los Vascos was founded in 2015. The name comes from this city - an important metropolis in the Spanish Basque Country - but above all it has a symbolic meaning; it is a tribute to the Basque people, known for their resilience, strong cultural heritage and traditional farming methods. This spirit is reflected in the coffee farmers of the area, who not only produce high-quality coffee, but also constantly seek new paths through experimentation and innovation on their farms. By challenging the established agricultural system and pushing forward, they carry on the Basque entrepreneurial spirit - a combination of tenacity, curiosity and pride in their craft.

The coffee producers in Bilbao are determined and persistent people who strive to improve every day. They are warm-hearted and committed, with a strong sense of responsibility both in their work and in their daily lives. With a passion for quality and sustainable farming, they work not only to improve their crops, but also to create a better future for their families. Coffee production is a family commitment where both partners and children are involved in the daily work on the farm - a true family business where each member contributes to the whole.

The producers behind this coffee have developed a strong awareness and sense of responsibility around the importance of preserving the environment. Their sustainable practices are evident on the farms, including avoiding burning land when replanting crops, not using pesticides, and not engaging in wildlife hunting or deforestation. Instead, they strive to maintain a healthy balance in the ecosystem through effective weed management, protection of flora and fauna, and careful management of wastewater from coffee harvesting - all to prevent pollution of surrounding streams and groundwater.

The coffee contributing to Los Vascos is harvested and processed directly on each farm. Producers in the region mainly use the washed (wet-processed) processing method. It all starts with fully ripe coffee cherries being hand-picked - often by local or seasonal workers who arrive during harvest time. Around 30% of producers allow the coffee cherries to ferment briefly before peeling, usually for 12 to 18 hours. The cherries are then peeled - usually without water - and the parchment beans are left to ferment further in tiled, covered tanks resembling large bathtubs. This fermentation process lasts between 18 and 30 hours, depending on temperature and altitude.

After fermentation, the parchment beans are transported to drying stations. These can be parabolic drying beds, covered patios or drying terraces such as Casa Elda - a roof terrace with a retractable roof that protects against rain and strong sun. Drying time varies between 15 and 25 days depending on weather conditions. Once the beans have reached the right moisture content, they are stored in sacks on the farm for another 1 to 2 weeks before being transported to the warehouse in Bilbao for quality analysis.

At the warehouse, each batch undergoes a thorough physical and sensory assessment. The quality analyst scores each shipment and the producer is compensated based on the quality score achieved. Approved lots are then transferred to the exporter Caravela's warehouse in Armenia (Quindío), where the coffee is finalized and packaged before being shipped for export.