Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

happy new year! welcome 2020 with our new snigle origin!

Teresa Valdes

Product image 1Teresa Vales Columbia Single Origin Coffee
Product image 2Teresa Vales Columbia Single Origin Coffee bean burlap bag
Product image 3Teresa Vales Columbia Single Origin Coffee producer drying beans
Product image 4Teresa Vales Columbia Single Origin Coffee Mountain silhouette

Regular price $ 17.50

COLOMBIA

Teresa Valdes

PANELA, SWEET CREAM + MARZIPAN

.... We always stock these coffees and will continue to do so. The sugar browning sweetness, the dynamic fruits, the clean cups, it doesn't get any better in South America for our style.

This one is from producer Teresa Valdes, a member of the FUDAM group. FUDAM is currently in the process of becoming Fair Trade Organic and opening an organic fertilizer facility. Driven by quality, they are a investing back into the community. 

Teresa's coffee is rich and vibrant with great depth of flavor. A soft yellow stone fruit flavor is complemented by sugary notes such as panela, sweet cream, and marzipan. The finish is lasting and reminds us of the unique taste of Tamarind!  


BEAN DETAILS:

ORIGIN: Colombia Nariño
MUNICIPALITY: San Pedro de Cartago
PRODUCER: Teresa Valdes
FARM NAME: La Ondulada
ALTITUDE: 2000 masl
PROCESS: Washed
FERMENTATION: 26 hours dry
DRYING: 10-15 days on raised beds under parabolic dryer or cement patio
TASTING NOTES: Sweet Cream and Marzipan
ROAST TYPE: Light / Medium

Farm Level

This lot was selected during the 2019 brigada, or windfall buying round, in Nariño, and we could not be more excited by the quality and general excellence of producer association FUDAM. Brigadas offer a platform for producers to show off their best work while we cup and make commitments on the spot.

Teresa was born on March 7th 1963 in the coffee producing municipality of San Pedro de Cartago. Like other coffee producers in this area, Teresa carried on the family tradition cultivating coffee and other crops for sustenance such as banana, cassava, lemon, avocado, and blackberry. Thirty-six years ago she purchased one hectare of land for 2,000,000 COP. She produces 1,000 kilos of parchment coffee each year on average. Recognizing Teresa’s standard for quality has allowed her to reinvest back into her farm and send her children to school.

Colombia has been the foundation on which we’ve been able to stand and deliver our message to the specialty roasting community all over the world. Aleco’s twelve year relationship with FUDAM has been rewarded with success in quality and new discoveries. FUDAM is a producer association based in the province of La Union in Northern Nariño. The group was founded in 1999, formally legalized in 2000 and is run by the sister-brother team of Raquel and Jeremias Lasso. The Lasso family is from Buenos Aires de Cartago, which borders the city of La Union. Forty-four members from both Cartago and La Union comprised the group’s membership in 2000 and it has since grown to 130 members in 2017. Over the past 18 years, FUDAM has expanded into the surrounding areas of San Lorenzo, Taminango, Arboleda, Belén, Cartago, Genova and now deep into the reaches of Tablón de Gomez, increasing their membership and parchment volume.

Traditionally coffees from these further reaches of Northern Nariño were collected by coyotes or intermediary buyers and taken to Buesaco, which is the main hub for parchment trading in Northern Nariño. With cash in hand, these intermediaries were often able to purchase parchment coffees from these producers at levels much lower than what they should get for the quality. Together with FUDAM, we create the necessary incentive for these producers to step away from these coyotes.

Raquel is an innovative leader that inspires the best work from her community and gives it in return. More recently, she’s formed a group within FUDAM called Manos de Mujeres, focused on the empowerment of women growers within her community, with projects ensuring they see a fair 50% of farm profits and a goal
of opening an organic fertilizer facility. Currently in the process of becoming certified Fair Trade Organic, FUDAM is a perfect example of how community investment can and should represent an investment in quality.

Processing is done in traditional smallholder fashion — coffee fruit is manually depulped by either hand or rigged with motors, fermentation occurs in small concrete or tiled tanks and sometimes plastic buckets, then, washing is done in the same tanks. Parabolic dryers are common, though covered patios are found on occasion.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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