Las Tolas is born of a project carried out with passion and perseverance for many years by Arnaud Causse. He has managed the plantation since 2004, which was the year he set himself the incredible challenge of planting coffee trees outside the traditional production areas, on land located just above the cloud line at an altitude of 1,700 metres. His aim? To produce a very different type of coffee, despite much more difficult production conditions. Mission accomplished, as the farm now produces coffee of an exceptional quality.
Located at the heart of the Andean Chocó department, which is one of the planet's 7 biodiversity "hot spots", the Las Tolas farm benefits from a limited and atypical production environment between clouds and forest. Several varieties of coffee are grown in its deep soil of a composition enriched by volcanic eruptions, namely Pacamara, Bourbon, Caturra, Catuai, Galapagos, Keya and Java.
The terroir was not initially considered suitable for coffee growing since conditions are extreme,far from ideal for this type of culture. Yet, according to Arnaud Causse, its altitude, soil quality and sunshine make it an ideal place for producing a coffee unlike any other in the world. It took 12 years of testing different varieties and different production methods to adapt successfully to the terroir's climatic and environmental context.
The cherries are harvested then placed in water baths to extract the coffee beans. After being immersed in water for fermentation, they are dried naturally in the sun for 15 days.
Fully-Washed | Pacas
Passionate about gastronomy, high mountains and rugby, Arnaud Causse is a charismatic character who loves challenges. His passion for coffee, which has driven him for many years, has taken him to every corner of the world. His first coffee experiments took place in Kenya, Costa Rica, Gabon, Equatorial Guinea and Côte d'Ivoire on behalf of federations or semi-governmental organizations. His discoveries and multiple experiences led him to develop projects around specialty coffees with the creation of the cooperative of the Palmas in El Salvador, then a second to the Galapagos. Driven by its thirst for discovery and plunged into the search for excellence, this Aveyronnais then created the incredible project of Las Tolas, aiming to implement a production of coffee where nobody would have thought, in the heart of a natural forest. After a stay in the Dominican Republic as a researcher at CIRAD to create an ISO 17025 sensory analysis laboratory, a trip to Colombia to carry out missions on the valorization of specialty coffees, then a visit to Peru, Arnaud Causse returned to heart of his plantation Las Tolas where he is far from having finished experimenting with coffee!