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La Morelia - Caturra / Colombia
THE MICROLOT RANGE
Traceability: Plot
An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Quality
86+
Quantity
Rare
Education points
100
MICROLOT
La Morelia - Caturra / Colombia
La Morelia
Paicol | Huila
Colombia
Producer
Miller Walles
Altitude
1760 m
Environment
Mountainous
Species
arabica
Varietal
Red caturra , Colombia
Harvest period
January to april
Harvest type
Manual
Process
Fully Washed
Drying
On patios in greenhouses for 15 days
Sensory profile
« This Caturra and Colombia microlot offers a good balance of sweetness and fruit. It reveals notes of hazelnut and cane sugar on the one hand, and notes of orange, pear, grapefruit and mandarin on the other. »
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THE MICROLOT RANGE
Traceability: Plot
An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Quality
86+
Quantity
Rare
Education points
100

ABOUT

Miller Walles was not always a coffee producer. It is a profession that he has practised for 15 years, but initially he produced sugar cane. At the La Morelia farm, coffee production is a family affair, since Miller works with his wife and eldest son.

The coffee’s unique characteristics are obtained as a result of their involvement in the various processes.

LA MORELIA

The La Morelia finca is owned by Miller Walles and his wife, Dadny Salinas. They work as a family over the winter to prepare for the coming harvest.

Miller makes it a point of honour to harvest cherries at perfect maturity, as a family and with the help of seasonal pickers. He pays his pickers 1,000 pesos more per arroba (12.5 kg) than the going rate.

After weighing, he immerses the cherries in cold water and skims off those that are not sufficiently mature. He then de-pulps the cherries the same afternoon and leaves each lot to ferment for approximately 36 hours, depending on the temperature. He then cleans the beans by removing their mucilage and leaves them to dry on bamboo African beds for 35 to 40 days, turning them over every 24 hours to prevent mould from forming.

Miller believes that his coffee’s distinctive characteristics are explained by his involvement in the production process, which he considers just as important as the nature of the soil and the unique Paicol climate. He has learned a lot about coffee production and farm management thanks to courses given by agronomists at local institutions such as SENA (National Training Service). He is also a member of the Paicol producers’ association which groups some 150 farmers.


Ground
-

Rainfall
-

Temperature
-

Humidity
0.00

Shadow
-

Preparation

Fully Washed

LA MORELIA

Strengths

Better remuneration for pickers | Dried on bamboo African beds | A producer involved in the production process | ruity cup (orange, pear, mandarin)

The history of the producer

The story
of the producer

Miller Walles was not always a coffee producer. He became one 15 years ago when he bought a farm in the municipality of Paicol, in the Huila region. Initially a sugar cane producer, he then decided to change profession and devote himself entirely to coffee production. His lifestyle has changed radically as a result and he can now support his family, something he could not do when working sugar cane.

Miller started from scratch with the help of his wife, Dadny Salinas, and his eldest son, Ricardo. The land was completely wild and infertile. He has chosen not to farm some of his land in order to leave room for the incredible forest and biodiversity.

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