As many of you know, Nariño is one of our favorite—albiet most difficult—regions to work within in Colombia. This will be our last selection from Nariño this year, and its a very good one. In the cup we find excellent complexity of fruit like raspberry and currants, honey-like sweetness, and a lingering acidity.
Yellow V. Colombia
San Miguel, Buesaco, Nariño
Hand picked at peak ripeness every three weeks. Floated to further remove defects. Depulped. Dry fermented for 36 hours. Washed. Dried on patios.
Arbey and his brother Eibar started working in coffee at a very young age. They took care of their father’s farm while also growing anise. Their coffee this year is quite remarkable, and is certainly one we will be looking at again in the future. As we've mentioned in the past, Nariño is extremely difficult to work in; the producers are very isolated, and it is very difficult to get to them and learn more about their farming practices. However, as this lot demonstrates, coffees from this region can be exceptional.
Variety Colombia (V. Colombia) is the result of successful hybridization of Caturra with the Timor Hybrid. Developed over five generations by Cenicafé between 1968 and 1982, V. Colombia is high-yielding, and has excellent resistance to disease. This combination of traits makes V. Colombia a very popular variety in Colombia.
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.