Key origin info:

Producer: Members of the AMUCAFLOME (Association de Mujeres Caficultoras de veredas Florida and Mesones - Association of women coffee growers from the communities of Florida and Mesones)
Processed at: each producer’s own facility

Region: Florida & Mesones communities, Tolima, Colombia
Altitude: around 1700 masl

Variety: Field blend of Castillo, Colombia, Caturra & Pink Bourbon
Process: De-pulped, fermented & washed, dried on patios, roofs and raised beds

Exporter: Siruma Coffee | Importer: Falcon Speciality

Cup profile: Syrupy body, brown sugar & plums

Purchase history: 1st purchase from this particular group in 2025

More about this coffee and AMUCAFLOME Association:

This coffee comes from members of the AMUCAFLOME association based in southern Tolima, Colombia. Formed to create opportunities - especially for women growers - the group is based around the communities of Florida & Mesones. While the region has faced challenges due to past conflict, it’s also rich in natural beauty, quality coffee potential and passionate producers.

AMUCAFLOME focuses on specialty coffee production while protecting their local ecosystem, running projects like a communal vegetable garden and organic fertiliser production. Working closely with Siruma and agronomist Pilar, members receive regular training in post-harvest processing and sensory skills, learning to improve and assess their coffee quality. We’re delighted to share their delicious washed-processed lot, with a comforting sweet & rounded cup profile.

The association started working with Siruma and Pilar (in picture below) in 2023 and since then have made big improvements in their coffee quality. Each grower or family, takes care of their own harvest and processing and the group then consolidates the dried lots together for export. All associates process their coffee in a very similar way on their farms which are generally around 2 hectares in size. Once harvested, they float the coffee to remove unwanted material and bad cherries, and pulp it immediately in the afternoon. It then dry ferments overnight for 16 to 18 hours. It is then washed the next morning and put in the solar dryer immediately to dry evenly for the next 7 to 10 days.

Aside of producing coffee for export the group also runs a vegetable garden to grow vegetables for their own use as well as to sell for additional income. Members take turns working to take their produce to the market. Furthermore, they have a small compost plant, producing organic fertiliser for sale locally, earning additional income. Savings from their activities are then used for purchases to benefit the community, such as recent construction of their new headquarters building, also used for dry coffee storage.