Antioquia is known for its chocolatey, full bodied coffees, but the extreme altitudes and growing conditions found on Jaime’s farm is producing flavours that are unique to the region. This isn't the first time Calendar roasted coffee from this producer, and with its juicy berry notes and complex florals, they couldn't have picked anything better for their final Colombian release of the season. Located at 1850 - 2100 masl, La Virgen is owned by Jaime Ariza, and is one of the farms that is part of the Coffee Growers Association. This is a group of producers from the area who have come together to collaborate on different production methods and creating a market for improved coffee from Antioquia. This group was started by Juan Saldarriaga who also manages the farm practices and post harvest processing at La Virgen. The 35 hectares is planted with a range of varieties, mainly Caturras, Castillos and old Variedad Colombia with small lots of Tabi, Geisha and SL28’s. This lot is made up of 100% Caturra, it is fully washed and dried on raised beds under shade for 22 days.  With flavours of juicy redcurrants, stone fruit and florals, this coffee is very complex, sugary sweet and tea like. It only gets better as it cools, and it makes the most incredible iced filter! AboutCalendars story began in 2014 at Workshop Coffee in London. It was here where Zarah and Dan learnt that the best tasting coffees were almost always the most recently harvested. For something that has such a big impact on quality, they were surprised this information is rarely shared with the customer. Coffee is best treated like any other fresh produce, and they saw an opportunity to improve quality through the way they source and the producers Calendar works with. Over the next two years, the idea for a seasonal roastery started to take shape and in November 2017, they relocated to their hometown of Galway to make their dream a reality. Following the harvest calendar, the coffees and origins they work with are always changing, depending on which countries are harvesting and the coffees that taste best. By sourcing just the right amount to meet seasonal demand, Calendar are able to build a diverse range that is sweet and full of flavour all year round! But it’s not just about great tasting coffee. Environmental responsibility is at the heart of everything they do, and their goal is to build a coffee company for the future. Calendar are constantly looking for new ways to reduce their carbon footprint and be kinder to our planet. By no means perfect, but they've made it their mission to do better.