Familia Gómez
This coffee has vibrant notes of chocolate, toffee caramel and strawberry. With a full-bodied richness and mild acidity, it leaves a long lasting aftertaste that lingers pleasantly.
Roast level: medium roast.
It’s delicious in any brewing method
Price range: 492฿ through 3,080฿
Familia Gomez is a nice example of how coffee growing can be passed on through generations in rural Colombia. Currently, four brothers and sisters and their families (last name Gómez, after their father) manage the farm. Alvaro, Juan, Gloria, and Fabiola now live in different houses on the property, each taking care of different plots but wet processing their days’ pickings together in the farm ́s old and original wet mill.
Mercanta, our coffee supplier, found out about this coffee through their friends at the Santa Barbara Estate, who serve it in their flagship specialty café, Pergamino, in Medellin. In order to offer up market access more widely in the region and to put more control in the hands of local people, the family (who has long supplied coffee to Pergamino from their various family member farms) has opened a small warehouse and cupping lab with funding from Pergamino. They act as logistics and sourcing partners and are able to provide quality assessment services for nearly 150 families in the area, which is far more impactful than any other regional association in the area, reaching not just San Antonio, but now also the towns of Belen, La Palmera, Aguablanca, Pedregal, Palmichal, San José and Santa Teresa. Most importantly, the partnership enables more families than ever before to access higher prices by placing coffee on the specialty market.
During the harvest season, Pergamino has committed to monthly visits to the group in order to cup and advise on quality. All coffee produced by the group that cups at 85+ points will be purchased, and higher scoring lots may be held aside as microlots to be marketed under the farmer/family’s own name.
This coffee is handpicked carefully and is processed by using the fully washed method with 24 hours fermentation. The coffee is then dried on parabolic beds.