A proud partnership between Siruma, Asorcafe, Falcon North America, and Coffeebar.
Siruma started in 2017 as a specialty exporter, where the mission is showing the specialty world how there’s amazing coffees in unknown regions and from what we call the real Colombian coffee grower, meaning that 96% of the Colombian coffee growers have an average of 1.3 hectares… (1 hectare produces approximately 12 bags of coffee per year).
In order to this, they are working in 3 departments, where we have a regional leader (agronomist) in the area that is constantly doing workshops with the growers and associations to help them be stronger and better growers, trying to empower them and give them all the knowledge we can so they can make the best out of coffee! Additionally, with third party support from roasters, NGOs, etc they have done projects where growers can get infrastructure for their farms and other stuff.
Asorcafe was founded on July 11, 2003. It currently has 290 associates. Its headquarters are in Pedregal, a village in the municipality of Inza, where the quality laboratory is located and a special storage place to collect high quality coffees. They are small producers, the average area per producer is 1.6 to 2 hectares of coffee. The plantations are anywhere from 1500 to 2100 meters above sea level; Caturro varieties, typical bourbon, pink bourbon, tabi, Colombia variety, and castillo are the predominant varieties. They focus on making fully washed processed coffees, from picking the ripe beans, then fermenting it for around 20-40 hours, then washing and sun drying it. A few producers are also starting honey and natural processes.
This coffee comes from Inzá, Cauca, a region known for its big indigenous population. The indigenous tribe from this area is called Guanaca, and they have a very old tradition where important people amongst their tribe are buried in underground tunnels and tombs – named Tierradentro, that means “inside the earth”.
The coffee from Inzá normally has a high acidity and cane sugar flavor, coming from the volcanic lands of the Puracé Volcano. The trees that create these great cherries are between 1,800m and 2,080m, providing a greater acidity and complex coffee due to its slow maturation and sugar consumption from the high altitude. The community lot is composed of outstanding growers, where each delivery from each grower is cupped and analyzed in order to have a great community lot with complete traceability. The predominant varieties for this coffee are Tabi, Colombia, Caturra, Castillo and Pink Bourbon.