Coffee runs in the family and Israel's son Juan Pablo runs the La Albania Farm on a day to day basis. Israel, who is the owner of the farm, also runs the Racafe dry mill in Armenia where his coffee is exported.
He has been working there for over 2 decades and certainly knows his green beans. Coffee is a passion of his, but not his only passion. He is also an avid collector of Turkeys and currently has 32 that roam the farm.
When roasted, you will be able to notice subtle hints of caramel, cherry, and citrus. Coffees are typically mild bodied (hence the categorising term Colombia Milds'), with crisp acidity and citric sweetness.
They have built custom built accommodation and dining areas to keep the pickers fit and healthy. There is an on-site cook who knocks up lovely Colombian food every day to satisfy their large appetites.
Colombia produces only washed Arabica coffee, from three main geographical areas trisected by the Andes mountain range. Regional coffees have become increasingly popular and are demonstrable of the distinct flavour profiles available throughout the nation.
They work with a diverse range of customers across a wide range of business environments, from independent
coffee shops and restaurants through pubs, hotels, gift shops, artisan chocolatiers, to trampoline
parks, garden centres, bespoke mobile catering companies and much more besides.
Set up in 2003 by MD Gavin Dow the company was initially a San Remo Equipment distributor and coffee wholesaler buying and selling contract roasted coffee to the East Midlands area.
The company has grown and changed a lot since then and in 2011 the company took its first steps into roasting investing in a 15kg drum roaster. Their current head roaster Dean came on board in 2013 after a career as a chef in high-end restaurant kitchens and is passionate about quality and provenance.
Flavour Profile of La Albania
The Caturra and Castillo cherry varietal are fermented for approx 18 hours then mechanically dried. Doing this ensures that each bean when roasted will offer the best flavor available.
When roasted, you will be able to notice subtle hints of caramel, cherry, and citrus. Coffees are typically mild bodied (hence the categorising term Colombia Milds'), with crisp acidity and citric sweetness.
Coffee Grown in Colombia
Israel typically ferments his coffee for 18 hours and then mechanically dries his coffee at a temperature of 45-50 degrees.
They have built custom built accommodation and dining areas to keep the pickers fit and healthy. There is an on-site cook who knocks up lovely Colombian food every day to satisfy their large appetites.
Colombia produces only washed Arabica coffee, from three main geographical areas trisected by the Andes mountain range. Regional coffees have become increasingly popular and are demonstrable of the distinct flavour profiles available throughout the nation.
Coffee Central
Coffee Central are coffee roasters and equipment suppliers, sourcing quality coffees and teas from all around the world and supplying to coffee businesses all over the UK.
They work with a diverse range of customers across a wide range of business environments, from independent
coffee shops and restaurants through pubs, hotels, gift shops, artisan chocolatiers, to trampoline
parks, garden centres, bespoke mobile catering companies and much more besides.
Set up in 2003 by MD Gavin Dow the company was initially a San Remo Equipment distributor and coffee wholesaler buying and selling contract roasted coffee to the East Midlands area.
The company has grown and changed a lot since then and in 2011 the company took its first steps into roasting investing in a 15kg drum roaster. Their current head roaster Dean came on board in 2013 after a career as a chef in high-end restaurant kitchens and is passionate about quality and provenance.
