- Light Roast
- Orange Peel, Lemon, Cane Sugar
Having one of the smallest farms at 1.7 hectares of land and only 0.79 hectares of coffee area, Jose must focus his attention on quality rather than quantity. During harvest, nine hours each day are spent picking ripe cherries, where after the cherries are fermented whole for 24 hours. Depulping is done without water and beans are sorted and classified by size before allowing it to ferment without water for 20 hours. The drying process spans approximately 8 days. Coffees are manually picked again after drying for an additional layer of quality control.
Like our other 2020 additions, Peter found Jose and his coffee when we travelled to Nariño in 2019 to visit our core producers. While the farm is small and not well-known, Peter enjoyed not only the taste, but also Jose’s desire to improve himself in the world of specialty coffee and develop his coffee farm.
The Nariño department is a great example of where the hard work of farmer can really pay off. Situated close the equator, this Andean Highland region enjoys an optimal altitude, soil and weather for coffee growing. However, the technology and development in this region may not match much that of other coffee-growing regions around the world. We are happy to see Jose’s hard work paying off in quality and price.