Rita Lopez is a young producer with excellent potential, and we are glad she is part of a new project we are working on in Nariño—one of our favorite but most challenging origins in Colombia. In the cup we find a traditional profile for Colombia: plum and honeydew with a delicate malic acidity.
Caturra, V. Colombia, Castillo
Hand-picked at peak ripeness. Floated to further remove defects. Depulped. Dry-fermented for 24 hours. Washed. Dried on raised beds for 15 days.
If you have followed us for long, you are likely aware of our love for Nariño and the coffees that come from this special region. Because of its remote location and lack of infrastructure, it remains an extremely challenging place to work. This year, we started a new project to help us gain better access to the region while also helping to increase quality and prices for the small-scale producers in this area. Rita Lopez is a talented young producer, and we are grateful she is a part of it!
This is a field blend of the three most commonly grown varieties in Colombia: Castillo, V. 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.