About us

G Regenerative agriculture
the coffee t+ank project

Coffee t + ank is a style, a content, a story. This is Colombian coffee…
A sensitive product, with the intense color and shape of Arabica.
Despite everything, he plays with our five senses, “experiment with each coffee tasting”. Coffee t+ank was founded by Ehoud Cola, of French-Israeli origin. Ehud has more than 10 years of experience in the coffee industry.

  • In 2013, curiosity led Ehoud to study coffee cultivation, fermentation, coffee compounds… and to become a co-founder of a coffee shop that roasts exotic varietal.
  • 2015, Transition to organic and birth of Fraîche et Kâffè, and Vert & Organik certifier.
  • 2023, more than coffee…  the Coffee t + ank project… It is time to understand, share, care for the planet and the human senses.

Coffee-t + ank was created to democratize the original coffee.

Today Coffee t + ank continues its path offering the coffee farmer the possibility of connecting directly with people like you.

We help you by recommending the producer(s) according to your needs, you negotiate directly with the producer.

We offer follow-up, monitoring, compliance, process, export logistics…

https://coffee-tank.com/fr/bourbon-rose-2/

https://coffee-tank.com/fr/ombligon-de-la-ferme-buenavista-huila/

https://coffee-tank.com/tabi/o

In a country full of varied landscapes, from tropical jungles to mountains and coasts and home to many coffee plantations. Colombia’s temperate climate, volcanic soil, and high altitudes make it an ideal place for growing coffee. A country surrounded by mountains such as the Sierra Nevada de Santa María and the Andes Mountains, whose waters flow directly into the basins, providing delicious water for the coffee trees. These mountains can reach more than 2,000 meters in height (more than 6,000 feet). Why is altitude important when it comes to coffee production? Elevation affects the flavor and size of the cherries.
Next time you make coffee, look at your beans: are they big or small? What does the line in the middle look like? What color is the bean?
Since the cherry is grown at a higher altitude, the cherries grow slowly. High altitude cherries generally produce a more flavorful coffee.

 

The regions

There are 22 coffee growing regions in Colombia, Santander being one of them, the topography includes beautiful mountains, rivers, canyons and valleys; This area abounds in freshwater springs and rich soils suitable for growing coffee. For its part, Tolima is located between the central and eastern cordillera, a region of Tolima crossed by the Magdalena River.
 

 

The Farm

Finca La España

We work with Duberney and are proud to have a win-win relationship with him. Duberney has extensive experience as a cultivation technician, he knows a lot about the proper care of coffee trees and how to preserve and improve quality. His farm, Finca La España, as well as teaching his neighbors and friends in his hometown of Planadas. Duberney is a proactive coffee producer, always looking for quality improvements. He was one of the first coffee growers in Planadas to plant geishas on his farm, a variety that, together with his commitment to quality, earned him second place in the 2018 Colombia Cup of Excellence.

Hacienda La Pradera

La Pradera is family owned and operated and was established in 1971, with each generation led by the Daza Bautista family. The farm is located near the Chicamocha Canyon, the second largest canyon in the world; This canyon helps create a favorable microclimate for coffee production, with warm drafts during the day and cool breezes and rain at night. Originally, Mr. Héctor Daza transformed this farm by planting timber and fruit trees that eventually created a shade canopy for all the different varieties of coffee they planned to grow. After years of caring for the land, the farm now includes anaco, bucaro, guamo, oak, avocado, mandarin, banana, and other varieties of trees that help provide shade during the coffee harvest. Why is shade important for coffee plants? Trees can protect coffee from frost and cool the weather in hot weather. Shade-grown coffee beans have also been shown to contain more sugar, which can improve cup quality. The prairie has plenty of shade for crops. They also focus on organic practices and sustainable land use.

The coffee industry in Colombia employs more than 800,000 people throughout the country. Hacienda La Pradera employs 15 permanent employees and 172 temporary employees, including 30 women, 22 of whom operate the Manos de Mujer-certified Finca Santa María. The family farm La Pradera is also joined by another 8 farms, a quality control laboratory and wet and dry mills. The wet and dry mill has equipment that includes an ecological washing machine, a pre-drying platform, and solar and mechanical dryers. High-quality technology allows greater precision in the processing of coffee cherries

Finca San Luis​

A 45-hectare farm, much smaller but not envious in terms of specialty Omar Arango, part of a traditional and well-known family, achieves another success, it is the result of constant and patient work, what comes at the beginning, many will They said ‘stubborn’, ‘he doesn’t know’, ‘he’s wasting his time’, ‘he’s a failure’, ‘we know because we’ve been growing coffee all our lives’… Every hour he produces unbeatable coffees

The Process​

The process in La Pradera, San Luis or La España includes many methods of fermentation and drying with aerobic and anaerobic processes, including washed, natural and processed honey-type coffees. Processing is done on the farm for local and international coffee companies and teams, testing new technologies specifically in coffee production. Many of you may be used to hearing about an Arabica or Robusta variety. There are more than 100 varieties of coffee in the world, all very different.
The process of drying honey.
The cherries were anaerobically fermented for 24 hours in stainless steel tanks before being pulped.The harvested cherries then underwent an additional 18 hours of anaerobic fermentation in their mucilage. Almost all coffee goes through a fermentation process, such as Lavado or Natural. Fermentation occurs when yeast and bacteria begin to convert the sugars and acids in the coffee mucilage.

The anaerobic fermentation process is different because the vessels in which the coffee cherries are fermented do not contain oxygen. By keeping the coffee cherry free of oxygen, the beans take on a different flavor profile. The honey-making process consists of slowly drying the coffee cherries with the sweet mucilage that covers the beans. The drying process takes place in three stages: the first 20 hours of natural dehydration in the open air, followed by 66 to 84 hours in a mechanical dryer until reaching 20% humidity, and finally it is dried on raised beds for 12 days. reach 11% humidity. This honey process has a clean, clarified flavor profile while also having a jam-like sweetness that lingers long after each sip.

THE INSETTING

agroforestry insetting for coffee WHAT IS INSETTING AND HOW DOES IT WORK? INSETTING — Enseignement provenant de IPO (https://www.insettingplatform.com/an-insetting-story/) The

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SOIL EROSION

The Coffee T+ank Project Soil Erosion: Types, How to Avoid and Control It… Erosion degrades soil quality and is one

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SOIL CONSERVATION

The Coffee T+ank Project Soil conservation is a key point in agriculture, especially organic farming. Thanks to proper soil conservation,

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Pacamara, Huila, Bruselas, 1670 msnm

$60.000 $55.000

¿Cuál es la variedad Pacamara?

La variedad Pacamara es la creación del Instituto Salvadoreño para Investigaciones del Café en 1958, resultado de un cruce de las variedades Pacas y Maragogipe.

What is the Pacamara variety?

The Pacamara variety is the creation of the Salvadoran Institute for Coffee Research in 1958, the result of a cross between the Pacas and Maragogipe varieties.  

Bourbon Rosado, Huila, Bruselas, 1670 msnm

$60.000 $55.000

¿Cuál es la variedad de bourbon? ¿Debe llamarse bourbon rosado o simplemente Rosado?

WCR describe la variedad Bourbon como una planta alta, de rendimiento medio con hojas de color verde en las extremidades, que tiene el potencial de producir un café de buena calidad a gran altitud. Es una mutación natural de la planta Arábica, la cual ha crecido de forma silvestre en Etiopía durante muchos siglos. RD2VISION afirma que parece que vamos a llamar a este varietal, Rosado, y no Bourbon como el varietal Rosado viene directamente de Etiopía y no tiene herramientas genéticas de cualquier Bourbon). Pink todavía tiene algunos complejos sensoriales muy interesantes. ==> Según Christophe Montagnon (PARIS-FRANCE-RD2 VISIÓN / Laboratorio Genético, Director)  

What is the bourbon variety? Should it be called  Bourbon Rosado or simply Rosado?

WCR describes the Bourbon variety as a high and medium yielding plant with green leaves that has the potential to produce good quality coffee at high altitudes. It is a natural mutation of the Arabica plant, which has grown wild in Ethiopia for many centuries. RD2VISION states that it seems that we will call this varietal, Rosado, and not Bourbon as the varietal Rosado comes directly from Ethiopia and has no genetic tools of any Bourbon). Pink still has some very interesting sensory complexes. ==> According to Christophe Montagnon (PARIS-FRANCE-RD2 VISION / Genetic Laboratory, Director)

Ombligon amarillo, Huila, 1670 msnm

$58.000 $55.000
This coffee has been cultivated in Huila at El Viso neighbour farm. Processed and shipped by Fredy Cordoba. The coffee was carefully roasted and packed and soon into your cup. We hope you will enjoy enough to send us a little feedback. The Coffee T+ank Team. Please read description below.

Bourbon Rosado, Huila, El Viso, 1475msnm

$60.000 $55.000

¿Cuál es la variedad de bourbon? ¿Debe llamarse bourbon rosado o simplemente Rosado?

WCR describe la variedad Bourbon como una planta alta, de rendimiento medio con hojas de color verde en las extremidades, que tiene el potencial de producir un café de buena calidad a gran altitud. Es una mutación natural de la planta Arábica, la cual ha crecido de forma silvestre en Etiopía durante muchos siglos. RD2VISION afirma que parece que vamos a llamar a este varietal, Rosado, y no Bourbon como el varietal Rosado viene directamente de Etiopía y no tiene herramientas genéticas de cualquier Bourbon). Pink todavía tiene algunos complejos sensoriales muy interesantes. ==> Según Christophe Montagnon (PARIS-FRANCE-RD2 VISIÓN / Laboratorio Genético, Director)  

What is the bourbon variety? Should it be called  Bourbon Rosado or simply Rosado?

WCR describes the Bourbon variety as a high and medium yielding plant with green leaves that has the potential to produce good quality coffee at high altitudes. It is a natural mutation of the Arabica plant, which has grown wild in Ethiopia for many centuries. RD2VISION states that it seems that we will call this varietal, Rosado, and not Bourbon as the varietal Rosado comes directly from Ethiopia and has no genetic tools of any Bourbon). Pink still has some very interesting sensory complexes. ==> According to Christophe Montagnon (PARIS-FRANCE-RD2 VISION / Genetic Laboratory, Director)