Region Nariño, where our coffee comes from is located in south-west Colombia, close to Ecuador borders. This is one of the toughest but at the same time one of the most interesting regions to grow coffee. Farms here are located on very steep hills at around 2.200m. a.s.l.
Mill Buesaco run by Nelson and his wife Cielo brings together only the highest quality coffee producers, and Nelson’s father is very well known coffee farmer in Buesaco for winning Cup of Excellence title multiple times. There are specific quality control processes in the mill that are strictly followed. Coffee fruits are only hand-picked in four rounds. It means that only most ripe fruits are picked, while these that aren’t quite ripe will be picked within couple of weeks. Coffee is going through traditional washed process and then dried with natural sun and in parabolic dry-houses until they reach 11% moisture level. Drying time takes about 10 to 18 days.
This coffee scores 86 points in SCA rating.
tasting notes: TANGERINE - GOJI BERRY - MILK CHOCOLATE
SUGGESTED BREWING METHOD:
-Alternative brewing methods (V60, Kalita Wave Dripper, Chemex, Aeropress, French Press)
variety: Caturra, Colombia Catuai
process: fully washed
altitude (MASL): 1600-220