Mastercol
Mastercol is the company handling the export for TERRA COFFEE SAS. Established in 2019, they are an exporter and platform provider dedicated to supporting producers in remote and hard-to-access areas to enter the market. They offer not only dry mill services, quality control support, and sales channels but also marketing and branding support. By using their proprietary platform, they enable transparent coffee distribution even for small farms in remote areas, earning strong support from many producers today. While being a venture company utilizing digital tools, they have also gained trust as an exporter by employing the latest dry mills and equipment to ensure that the quality of coffee produced with dedication by coffee farmers is maximized.
TERRA COFFEE, in collaboration with Mastercol, creates lots with small-scale producers from the TERRAVERDE producers' association, whose farms typically range from 1.5 to 4 hectares. This particular lot features the Caturra Chiroso variety, which, while having a tree structure very similar to Caturra, is characterized by its longberry-like shape with pointed ends on the green beans. It is a mutation primarily grown in northern Antioquia. Known for its high productivity and bright flavor, members of the TERRAVERDE producers' association have gradually started replanting and producing this variety. It pairs well with the terroir of Huila, which produces bright and fruity coffees, and is a variety that the members have high hopes for.
The processing method involves a two-stage fermentation process: 36-48 hours of fermentation in cherry form, followed by pulping and another 30-50 hours of fermentation. They aim for appropriate processing methods that emphasize brightness during fermentation, considering the high altitude and low temperatures which require more time for mucilage decomposition, balancing flavor and climate. Drying is a slow, methodical process lasting two to three weeks to carefully adjust moisture content and preserve quality. Furthermore, as lots are produced collectively by members of the association, unified efforts in managing harvest ripeness, pH levels, and temperature during fermentation are characteristic. This close coordination ensures stable quality, and their commitment to aligning final quality and flavor profiles goes beyond what is typically seen in other agricultural cooperatives or associations.
