Organic Tolima
This coffee comes from families who are part of the CMS cooperative in Planadas, South Tolima. Farms here sit across different elevations and microclimates, so each family adapts its cultivation and processing to the land they farm. Women play a leading role in this work, shaping decisions around cultivation and quality day to day.
For this lot, cherries were harvested from the farms of Luis Gonzaga Durán, Marlibia Perdomo Perdomo, Yamid Silvestre Mora, Luis Matilde Chávez, and Davier Avilés Yepes. After picking, the cherries are floated to remove any under-ripe or damaged fruit, then fermented in-cherry for around 96 hours in 50kg bags. Drying begins in a marquesina for two to three days, before the coffee is moved to raised beds where it dries slowly and evenly until it reaches stable moisture. Once ready, it’s stored in 50kg bags to rest before export.
The cooperative brings these families together and supports around 235 producers across the region. It helps maintain stable routes to market and keeps value within the community. Organic certification is part of everyday farm practice rather than an add-on: it reflects a commitment to healthy soils, clean water and biodiversity. Once the coffees are dried, they are brought into the cooperative’s lab for a final assessment to ensure quality and consistency across the lot.
Original: $83.62
-70%$83.62
$25.09Product Information
Product Information
Shipping & Returns
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Description
This coffee comes from families who are part of the CMS cooperative in Planadas, South Tolima. Farms here sit across different elevations and microclimates, so each family adapts its cultivation and processing to the land they farm. Women play a leading role in this work, shaping decisions around cultivation and quality day to day.
For this lot, cherries were harvested from the farms of Luis Gonzaga Durán, Marlibia Perdomo Perdomo, Yamid Silvestre Mora, Luis Matilde Chávez, and Davier Avilés Yepes. After picking, the cherries are floated to remove any under-ripe or damaged fruit, then fermented in-cherry for around 96 hours in 50kg bags. Drying begins in a marquesina for two to three days, before the coffee is moved to raised beds where it dries slowly and evenly until it reaches stable moisture. Once ready, it’s stored in 50kg bags to rest before export.
The cooperative brings these families together and supports around 235 producers across the region. It helps maintain stable routes to market and keeps value within the community. Organic certification is part of everyday farm practice rather than an add-on: it reflects a commitment to healthy soils, clean water and biodiversity. Once the coffees are dried, they are brought into the cooperative’s lab for a final assessment to ensure quality and consistency across the lot.
