Colombia – Chapata

Story of the farm and station

The Cooperativa de Caficultores de Anserma was founded in 1967 to share knowledge among producers and ensure fair working conditions and stable market access. Today, it brings together 2,083 farmers from the Anserma area, cultivating coffee at altitudes between 1,790 and 2,200 meters above sea level.
The cooperative operates its own wet processing station, allowing small-scale farmers to deliver their coffee cherries and receive a fair price. This facility adds significant value to the coffee and helps farmers maintain both quality and a stable income.

Processing

Anserma specializes mainly in natural processing, which enhances the coffee’s sweetness and fruitiness. After purchase, the cherries are carefully sorted by quality, with only the ripest ones selected for the natural process.
They then undergo aerobic fermentation for 24 – 36 hours in a temperature-controlled room, a step that brings out complex and layered fruit notes. After fermentation, the cherries are moved to a mechanical drying system, where the temperature is maintained between 35 – 40°C until the coffee reaches 10–11% moisture content.
Finally, the coffee is stabilized for 15 days in GrainPro bags to equalize moisture before being transferred to a dry mill dedicated exclusively to naturally processed coffees. Each lot is processed separately to preserve quality and full traceability.

Variety

The Anserma Cooperative cultivates three traditional Colombian varieties: Colombia, Castillo, and Caturra. These varieties are prized for their balance of cup quality, yield, and disease resistance. Combined with the high-altitude terroir of Caldas, they produce a coffee that is naturally sweet, full-bodied, and vibrantly fruity.