The coffee tradition of our country and especially the central coffee-growing region has lead this family group to create since more than 25 years a beautiful plantation farm of Colombian soft coffee, blended with the richest flavors and aromas that Colombian mountains can provide, we also have the tenacity and strength of the region's hardworking people who contribute to reach our objective.
The farm runs a mountain sidewalk along its length and involves men and women throughout the production cycle from preparation of the seedlings to the strict collection work where amongst men and women are responsible for collecting the ripe fruits that characterize and guarantee the physical and sensory quality of our coffee.
The farm is classified by its location in the mountains, as "High altitude" attribute that contributes to high quality and cup profile.
We emphasize the preservation of natural resources, for product safety and food security of our client, the social responsibility to all those involved in the different production processes of the farm and to maintain and manage a reliable and traceable information, thus ensuring responsible production.
There is an interdisciplinary group that seeks the permanent application on the farm and its surroundings of Good Agricultural Practices GAP, is how we have involved a group of neighboring farms in the processes of GAP and coffee certification in order to show our customers a community that seeks responsible coffee production.
The farm always invites friends and strangers to join the process of continuous training on issues related to GAP, and also make training alliances with local and national authorities, that bring as result the continuous improvement of the Farm La Meseta-Guamera.
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Cup profile
Physical attributes (screen size) and sensorial
According to the cup profile following characterist:
· Intrinsic: a) Physical characteristics in which we find the size (based on a screen size) density, moisture content, color, presence of defective beans and their performance and b) sensory characteristics where we can identify their fragrance, aroma, flavor, aftertaste, acidity, body and balance.
· Extrinsic: Is the environmental impact, social responsibility, traceability, recognition of the brand image and customer compliance with final delivery of the product, due to these factors that are critical in our process these attributes are rated and describe the qualities and shortcomings of our coffee aiming to find a continuous improvement over time.
To view the report of La Meseta Estate coffee please Click Here::.
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