This is a new producer to us from Tarqui—a region that we've only started to explore this year. In the cup we find a delicate structure of stone fruit and vanilla, a soft nuanced citrus acidity, and a lightly oxidized oolong florality.
V. Colombia, Castillo, Caturra
Peñas Negras, Tarqui, Huila
Mitaca; November, 2020
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 40 hours. Dried on raised beds for 20-30 days.
We have been working extensively in Huila, Colombia since we started. However, the municipality of Tarqui is very new to us. Located between Garzón and Timaná, Tarqui has excellent conditions for producing high quality coffee. As we are just now dipping our toes into this new region, we have limited knowledge of the area and its growing practices. When traveling is again possible, Tarqui will be at the top of our list of places in Colombia to explore.
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.
In Colombia there are two coffee harvest cycles each year: the main harvest, and a second—generally, but not always, smaller—second harvest called the Mitaca. Given the vast seasonal differences in microclimate, these harvests vary widely even within the same region. Because seasonality is an important part of our approach to coffee, we will begin differentiating these harvests for greater traceability and transparency.
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.