This is the second harvest from José and Kyle’s extraordinary project, and it continues to be a fascinating experience to watch as we now start to see these profiles start changing as the trees mature. In this cup, we find subtle yellow tropicals, berry-like complexity, and a white peach florality.
Las Mercedes, Garzón, Huila
1,800 - 1,950 masl
Hand picked at peak ripeness. Floated to further remove defects. Submerged in 2% saltwater solution for 24 hours in order to kill pathogens while also promoting the salt-tolerant bacteria, Lactobacillus. Depulped. Dry fermented in parchment for an additional 24 hours. Washed. Dried on shaded raised beds until moisture reaches ~10%.
We could not be more proud of Kyle and José. We have watched since the beginning as this project has developed and grown. Not only is it difficult to produce coffee of this quality, but the varieties they have chosen are among the most difficult varieties to grow anywhere. Ticuna is quite literally a dream come true for anyone that is interested in terroir and varieties. To have Kyle and Jose’s lineup of coffees to taste next to one another is an extraordinarily rare thing, and a true highlight of our coffee careers. Kyle and José—we lift a glass to you, and to all of the dedication and hard work it has taken to make your dream a reality!
“SL” is in reference to single tree selections made by Scott Agricultural Laboratories in 1935-1939. SL28 is of the Bourbon genetic group, and was selected for its drought resistance as well as its extremely high cup quality. SL28 is one of the most well-known and well-regarded varieties in Africa. It has consequently spread from Kenya to other parts of Africa as well as Central and South America. SL28 is a non-hybrid variety, and 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.