SPACE CRON

SPACE CRON
SPACE CRON
SPACE CRON
SPACE CRON
SPACE CRON
SPACE CRON
SPACE CRON
CATEGORY: 
Microlots
VARIETY :
Cron
PROCESS: 
Semi-Washed
ALTITUDE: 
1.500 m
FARMER:
Carlos Plazas

FARM:  
Bellavista
REGION:
Huila
MUNICIPALITY:  
Suaza
PROFILE:
Caramel, chocolate, brown sugar, almond, brown spice, cinnamon, cardamom, green tea

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HISTORY: 
Carlos Plazas is originally from the municipality of Acevedo, Huila, where he was born in 1973. He is a second-generation coffee farmer, having inherited the tradition from his father, who not only served as his mentor, teaching him the trade from a young age, but also encouraged him to establish his own coffee-producing farm. This story continues today, as Carlos works alongside one of his three sons, Ferney, who manages the farm and will be the successor of Carlos’s coffee-growing legacy.

Carlos initially purchased one hectare of the Bellavista farm. After discovering the land's fertility, he began progressively expanding it until it reached the 20 hectares it covers today. Bellavista is located in the Pantanos de Toribio village within the municipality of Acevedo. The farm has a unique terroir, characterized by sandy loam soil and areas of forest that create a mist, which descends over the coffee plants, contributing to distinctive profiles in the cup. The farm dedicates 14 hectares to coffee cultivation, growing varietals such as Borbón Rosado, Gesha, Laurina, Castillo, Papayo, Cron, Colombia, and Caturra. Additionally, they implement environmentally responsible production practices and hold certifications like Rainforest and UTZ.

Carlos began planting the Cron variety on his farm when a cooperative offered him seeds from Cauca during a coffee sale in Pitalito. This variety, a cross between pink bourbon and gesha varietals, found its perfect home in the rich soils of southern Huila. Unique to this region, Cron's distinction lies not only in its rarity but also in its remarkable attributes. With its low production per harvest, Cron captivates with sweet, floral, apricot, melon, and spice notes reminiscent of gesha.

The calmness and dedication with which Carlos approaches his agricultural work are qualities that define him, and these traits are reflected in the quality of his coffee. His main goal is to position himself as one of the best producers in the region, which is why he has adapted his facilities to achieve better results in the cup. He dreams of his product being recognized globally, allowing him to travel and share his coffee in different countries.

PROCESS DESCRIPTION: 
The journey of Space Cron begins with the hand selection of Cron coffee cherries, a distinctive variety celebrated for its intricate flavor profile. Harvested at peak ripeness, the cherries undergo a 24-hour aerobic pre-fermentation in their natural cherry form. This initial step enhances the coffee’s inherent sweetness and develops its complex aroma, setting the stage for a balanced cup.

After pre-fermentation, the cherries are semi-depulped and washed, followed by an 18-hour anaerobic fermentation phase in hermetic bags. This carefully controlled fermentation process enhances the coffee’s structure and highlights its unique combination of warm and spicy notes, including cinnamon, cardamom, and brown spice. The anaerobic conditions help retain the natural complexity of the Cron variety, resulting in a cup that balances sweetness and spiced undertones.

The drying phase is meticulously designed to preserve the coffee’s rich flavors. The beans are sun-dried on patios for seven days, followed by 24 hours in the NUNA mechanical-solar drying system. This dual drying method ensures the coffee achieves optimal moisture content, stabilizing the caramel, chocolate, and almond notes while maintaining its freshness and quality.

To complete the process, the beans are stabilized for 30 days in GrainPro bags. This critical step allows the flavors to mature and harmonize, resulting in a well-rounded and polished profile. The GrainPro bags also safeguard the beans from environmental factors, preserving their full flavor potential until they reach the roaster.

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