What's in the hopper? Narino, Colombia.

Varietal: Caturra, Colombia and Castillo

Altitude: 1700 – 2500 masl

Processing Method: Fully washed and sun-dried

It was hard to pin down exactly what was tasting so darn delicious about it with its layers of complexity bringing out something different.

Tasting note: A complex floral bouquet with stone fruit, apple acidity and a lingering muscat finish.

This coffee is in the Regional Selects Project, identified as coffees that highlight the unique profiles found in specific micro-climates within Colombia due to processing legacy, variety, and overall terroir. Coffees are grouped together by community and go through a process of cupping in the regional lab and are then set aside if they are of top quality and pass the strict standards in place. These coffees fetch premium prices as producing quality coffee takes more time and effort and is worth more to all of us.

The Department of Narino shares its borders with Ecuador, Cauca to the North and Huila to the East. Coffees from Narino tend to be floral and perfumed with extremely bright citrus acidity.

Farmers in the area average around 6 acres of land and they pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work with similar varietals and the terroir (soil, sun, weather and location) contribute largely to the flavour of these coffees when picked ripe and handled properly. These coffees are selected by cup and then blended together like a Rhone wine or a local honey that come from many fields in a four mile radius. 

Available mid May.

 

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A View to a Grill

Community Noticeboard: The Takeaway

Community Noticeboard: The Takeaway

Same same, but different : Washed vs Natural processed coffees from Finca La Argentina in Nicaragua

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