This lovely lot has red currants throughout; ripe strawberry and soft stone fruit with a sparkling Kenya-like acidity.
V. Colombia, Castillo, Caturra
Hand picked at peak ripeness. Floated. Depulped. Dry fermented for 18 hours. Dried on raised beds.
This is our first year working with Carmen Aragon. She is a producer very near Jesus Antonio Saavedra in the San Antonio mountains of Tolima. We were introduced to her coffee through our exporting partners Fairfield Trading while in Buesaco, Colombia last fall, and her coffee immediately jumped off the buying tables. We couldn't be more excited to present this coffee for the first time this season.
This is a field blend of the three most commonly grown varieties in Colombia: Castillo, Variety Colombia, and Caturra. Both Castillo and V. Colombia are Catimor hybrids, which give them high disease resistance. Caturra, on the other hand, is a natural mutation of Bourbon, and is very susceptible to disease.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.