Our first year working with Efren's coffee is a continuation of our ongoing infatuation with coffees from Nariño. In the cup we find excellent citrus acidity, honey-like sweetness, and stone fruit.
Los Alpes, Nariño
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented in tile for 18 hours. Washed. Dried on raised beds until moisture content reaches ~10.5%.
Coffee production in Nariño is steeped in the tradition of generations. Most of the farms in this region are very small, averaging 1-2 hectares (2.5-5 acres) having been passed down and split amongst children. Families maintain their small farms throughout the year, and when coffee doesn't require immediate attention, most focus on producing food for their communities. Coffees from Nariño are some of the most traditional and artisanal we see in the world; one of the main reasons they continue to be so intriguing to us.
Castillo is a hybrid variety. It is a cross between Caturra and a Timor Robusta. In 1962 research began to create coffee leaf rust resistant varieties. Leaf rust is responsible for decimating many coffee growing regions throughout history. Castillo was released in 1982, and has been widely adopted in Colombia to combat leaf rust; breathing new life into coffee production within the country. Castillo offers producers an option that requires less fungicides while still maintaining the potential for cup quality.
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.