Prior to 2015, Colombia produced coffees for quantity, not quality. All of the country’s coffees were washed processed due to a restriction imposed by the Colombian Coffee Growers Federation (FNC) to promote only cultivars that focused on volume. The aim was “balanced, elegant, and clean” coffee, not exotic.
“The Federation checks every lot that leaves Colombia. If the coffees were found to be anything other than washed processed, it would be rejected,” coffee importing business Cofinet Co-founder and Director Carlos Arcila says.
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Taste the worst and best of Colombian coffee at Cofinet event
Cofinet will host a cupping of The Worst and the Best of Colombian Coffee in Melbourne on 20 September and Adelaide on 24 September.
The educational events will touch base on the evolution of Colombian coffees and include tastings of the coffees from Colombia’s coffee growing regions.
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Is it Brazilan or Colombian? 3Brothers Coffee and Cofinet to host NZ cupping
Brazilian and Colombian specialty coffee importers 3Brothers Coffee and Cofinet respectfully, will host new arrival cupping sessions in New Zealand on 19 and 21 June.
The cupping sessions are intended to showcase the outstanding new coffees available from Brazil and Colombia.
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Cofinet’s Colombian confidence
Brothers Carlos and Felipe Arcila started Cofinet with high ambitions and realistic expectations.
Their first test was to try to sell one container of Colombian coffee in four months. They sold it in 28 days.
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Cofinet to host daily Colombian coffee cuppings at MICE
Third-generation coffee farmers Cofinet will exhibit at the Melbourne International Coffee Expo (MICE) for the first time.
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Cofinet: the coffee hunters
Carlos Arcila is a farmer first and a businessman second. As a child, he recalls riding horses with his grandfather through the fields of coffee trees in Armenia, Colombia and stopping to taste the different cherries on the farm.
“From a young age I learnt how to distinguish different types of coffee varietals based on their leaf size and shapes. We’d pick a ripe cherry off the tree, pop it into our mouths, and spit out the seed,” Carlos says.
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