At Clearpath we offer a great diversity of coffees with the intention of giving our clients the opportunity to compare different “terroirs” (environmental differentiations) that are expressed in a unique way in each of the Colombian coffee growing regions and that lend each coffee tree a unique seal that make it different from any other in the world.
The differences found between coffees from the Andean mountains versus the ones from the Mesoamerican corridor might seem expected and predictable. Or between one from the volcanic regions of Central America like Boquete – Panama versus one from the Yungas region in Bolivia. But is not only the terroir what makes the difference.
Coffee storage and warehousing have a huge effect on quality, and Clearpath has a unique way of storing beans before shipping. We use the same warehouse throughout the country...the coffee tree!
The average coffee consumers don’t know the true meaning of fresh coffee, because producing countries haven’t made an effort to deliver a fresh product.
Consumers are used to drinking coffee around 8 to 12 months post-harvest. Why is this the standard? Coffee has traditionally been a commodity market, with quota regulations requiring each producer country to store part of their current harvest to sell the following year. As a result, one year became a time-frame for the coffee to still be considered “fresh,” regardless of taste.
Luckily this model has changed
Today, a single batch of coffee can have a personal story, a first and last name, a single region and even a specific farm and grower family proud of the quality of their unique product.
It’s sad to discover a coffee in a remote mountain in Colombia, cup it and give a qualification of 90 points, and then after 6 months find very little left of the original taste. Starting around 4 months post-harvest, a coffee starts to rapidly lose its two main virtues: acidity and aroma. These essential qualities, so valued at time of cupping and purchase, are suddenly nowhere to be found.
About 4 to 6 months after the harvest, a series of chemical reactions, set off by the Polifenoxidase enzyme, take place. The fast deterioration of the grain at this stage and repercussions in the cup are scientifically measurable.
We at Clearpath Coffee know this and that’s why we do not store our harvested coffee!
We negotiate coffee sales directly with the growers while the beans are still in the trees. To guarantee the farmer’s satisfaction and commitment to our contract, we pay the best possible premium based on quality.
The Clearpath coffee warehouse are the coffee trees in each estate. And the warranty that makes this possible is the relatioship we have with the growers and the great price we pay to the farmer!
In order to prevent the loss of shelf life and quality, we at Clearpath suggest to our clients to ship microlots by air. And do all possible to ship our beans about 1 month after harvest. In this way the real potential and freshness of the coffee can explode at your roasting facility and cup.
Clearpath Coffee’s concept is not only based on origins… it is freshness taken to the limit!
Maximize the true personality of each coffee by receiving it at peak freshness. Clearpath offers Panama and Colombia origin Geisha with its characteristic citrus notes, typical Mocha with chocolate notes, low body and softness. From the Huila region we have the caramelized tastes that have won many cupping contests, and from the Nariño origin coffees with jasmine and citrus notes.
Lastly, Clearpath will always have a surprise for you - we’re getting ready to offer a “nanolot” (2 bags) of Tabi variety found in Caqueta Colombia (the Amazonian trapezium) graded with 91 points. To find out more about this producer, and stay up to date our latest unique offerings, check out the Estates section of our website, and subscribe to this blog. We always strive to offer new and unique batches, and freshness is guaranteed.
By: Juan Velez | email@example.com