This is our first year working with Edevaldo, and one of handful of coffees we selected to work with on our trip to Espírito Santo last year. In the cup we find cactus fruit, watermelon, and a delicate acidity.
Guiomar, Vargem Alta, Espírito Santo
Hand picked at peak ripeness. Floated to further remove defects. Depulped on the day of harvest. Dry fermented for 36 hours. Dried on a covered terrace for 15 days.
Edevaldo has a relatively large farm, by Colombian standards. Of his 24 hectares (~60 acres), five hectares are planted in coffee and bananas, 10 hectares are for pasture, and 10 hectares are reserved for native forest. We will certainly be going back to Espírito Santo this coming year to continue building relationships and developing a more sophisticated understanding of this rather unique coffee growing region.
Catucaí Vermelho 785 is a progeny of Icatú Vermelho and Catuaí Vermelho, and within the Bourbon lineage. It is a small uniform plant with wavy-edged leaves, and bronze-hued new growth. It is high-yielding, produces large red fruit with a large sieve rating, and is both highly leaf-rust tolerant and remarkably stable in varied weather conditions. While generally an early-harvest plant, in certain climates fruit development begins early but slows significantly—a trait that has been utilized to extend fruit maturation and improve cup quality by some of the more astute producers in compatible regions.
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.