This Mitaca harvest is what we know and love from Jhon Wilson Poveda: heavy currant fruit, a nice articulated lemon zest acidity, and chocolaty sweetness and body.
V. Colombia, Castillo, Caturra
Mitaca; June, 2019
Harvested at peak ripeness. Floated. Depulped. Dry fermented for 35 hours. Dried on raised beds for 30 days.
Jhon Wilson Poveda produces some of our favorite coffees of the year, and has become one of our foundational partnerships in Colombia. This particular lot is his Mitaca. Colombia is one of the few coffee-producing regions in the world that has a biannual harvest cycle: the main harvest, and a second—usually smaller—harvest called the Mitaca. Look for Jhon's main harvest lots to arrive around the beginning of summer.
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.