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.
Since the cherry is grown at a higher altitude, the cherries grow slowly. High altitude cherries generally produce a more flavorful coffee.
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 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.