Quick Facts
| PROCESS |
Natural |
| PRODUCER |
Promotora de Cafés de Altura |
| REGION |
Nariño |
| VARIETY |
Caturra, Castillo, Colombia |
| ALTITUDE |
2100 meters above sea level (MASL) |
| WE TASTE |
Black Cherry, Dried Plum, Sweet Cream |
| ROAST |
Light |
| PACKAGE |
12 oz, 2 lb, or 5 lb whole bean |
Description
This profile consists of lots from regions within the rural area of Buesaco, a traditional coffee-growing municipality of Colombia. Nariño is one of Colombia’s 32 Departments. It shares a southern border with Ecuador and is home to thousands of smallholder coffee producing families. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production.
The farms benefit from favorable climatic conditions, natural water sources, and native forest reserves, contributing to a diverse ecosystem of flora and fauna.
The harvest process is conducted at the optimal maturity of the cherries. Only ripe fruits are selected, followed by flotation to separate lower-quality cherries. Fermentation takes place in tanks and hermetically sealed bags with valves for sampling, temperature, and pressure monitoring. Fermentation durations range from 180 to 220 hours, with pH and Brix monitored every 12 hours. Mechanical drying occurs at temperatures no lower than 35°C, lasting up to 30 days, depending on weather conditions.
Today, thanks to the particularly resilient and fearless spirit of Nariño’s farmers, the small region is a respected nucleus of coffee innovation.
