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NOLBERTO OLAYA

Specs

 

Producer     Nolberto Olaya

Farm             Finca La Cinta

Region         El Ruby, Planadas, Tolima, Colombia

Harvest        Fall 2023

Varieties      Caturra & Tabi

Process       Washed

Altitude        1,700 masl

Importer     Shared Source

 

NOLBERTO OLAYA

Producer Profile

The first thing to know about Nolberto is that he is an expert in holistic and regenerative farming, and he manages his farm entirely organically- carefully decomposing farm outputs to break down the micro-nutrients to return to the soils, and only rarely having to purchase a store-made organic input to keep his trees healthy. Nolberto manages a variety of coffee varieties on his farm, including 10,000 caturra, 3,000 gesha, 1,200 tabi, and around
1,500 trees each of pink bourbon, caturra chiroso, wush wush, maragogype and java. Nolberto is the third generation in his family to grow coffee, and has been working in coffee for 23 years. He’s been focusing on organic agriculture for the last 10 years, and has been teaching his children to work in the fields so that they may continue with the legacy- the family roasts coffee for themselves and sells roasted coffee in their community. Nolberto has been described as a real genius in organic agriculture- he sprays a fertilizing spray on his trees monthly, mixing Super Magro, worm leachate (the dark liquid that leaks out of a worm composting bin- it’s water released from the cells of decomposing scraps), and
micro-organisms- he makes all of these products on his farm, and also sells them to his friends and neighbours so that they can farm organically as well. His harvest is always super healthy with great production year after year. 90% of his farm is under shade trees- Guam, santafereño, cachimbo, and leucaena, which all provide organic material and fix nitrogen back into the soil. As climate change brings more rains to the steep hillsides of El Ruby where he farms, he’s especially glad to have been thinking of the future when he focused on returning shade trees to his farm- erosion hasn’t been as much of a problem this year. Nolberto’s daughter, an avid bird-watcher, has identified over 130 species of birds from their lush farm.

Tolima

Tolima is the third largest coffee producing region in Colombia. Located amongst the Andes and the Magdalena River Basin, Tolima is remote and until relatively recently, was plagued by conflict. Most of the coffee in Tolima is produced by smallholders and much of it is passively organic.

Caturra & Tabi

A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s by the rest of Central America, where it is now one of the most economically important varieties.

At high altitudes Caturra has strong quality and yield potential but unfortunately, is quite susceptible to disease.

Developed by Cenicafe in the early 2000's as part of their effort to combat coffee leaf rust, Tabi resulted from the crossing of Timor hybrid, Bourbon and Typica varieties. Tabi grows tall and can produce either yellow or red cherries.

Washed

Nolberto and his son Yefferson work closely together to identify the best processing techniques for each lot- Yefferson has trained as a sample roaster and cupper. For the caturra and tabi lots, the coffee first begins its fermentation process from within the cherry (natural bacteria enter through the tip where the cherry is picked) in a cherry ferment. The cherries are kept in a sealed Grain Pro bag, and Nolberto combines two days of picking and the end of the second day to have enough volume to process. He washes and floats all of the cherries in water to remove the under- and over-ripe cherries (and to homogenize the temperature of all of the cherries). From there, he de-pulped the coffee and left it for 100 hours (!) in sealed pickle barrels (with valves for gasses to exit the vessels). Careful measurements showed Nolberto and Yefferson that when the pickle barrels are properly sealed, the maximum temperature in the pickle barrel only gets up to 18 C. From there, the coffee is dried on their raised beds in a parabolic dryer, where it’s rotated regularly for up to 25 days, depending on the weather conditions.

 

TRANSPARENCY

IMPORTER

Shared Source

FARMGATE PRICING

What's this?

FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs.

Farmgate: the price paid by the exporter or other buyer to the producer or producer organization.

This field blend is made up of two lots. One was purchased at 3.15 million COP per carga (125kg of parchment) and the other at 2.65 million COP per carga.

SUBTEXT PAID

$6.25 USD per lb

LOT SIZE

Total lot size of 1,000 kg. Subtext purchased 420 kg.

RELATIONSHIP LENGTH

Shared Source has been working with Nolberto for eight years and this is the first year we have purchased his coffee.

QUALITY

Subtext cupping score of 86