This coffee delivers a stunning toffee aroma, and in the cup, a heavy-body and a tart jammy sweetness; tasting of quince, red apple and candied nuts.
This lot comes from Adriana Mavisoy’s 4 hectare farm El Yunguillo, located in the indigenous reservation of Aponte, near Buesaco- Adriana inherited the farm from her mother, and has been producing coffee here for eight years. Many producers in Aponte are part of the Inga community, an indigenous group that was once a part of the northern Incan Empire before the arrival of the Spanish colonizers. The region’s high elevation and cool micro-climate allows cherries to ripen slowly, concentrating their sweetness. Adriana is careful to ensure that cherries are picked when they are perfectly ripe.
She leaves cherries for an intentional “cherry ferment” period for 48 hours in a cool location, where fermentation begins inside the cherry. Then, she de-pulps the coffee into an open tank, leaving a thin layer of mucilage on the parchment seed. Without washing it, she takes it straight to her parabolic dryer with the small amount of mucilage, where it’s carefully monitored as it dries, regularly moving it around to prevent mold. The dryer has a screened roof that filters light gently, and there’s good ventilation to allow for slow and even drying.
An appreciation of his coffee starts with the aroma (heavily of nougat and with a soft fruitedness), and continues into the first sip, which delivers loads of cream like texture. While this is a honey processed coffee, it’s nonetheless a super clean and balanced cup which makes it all the more treasureable.
Roasted for filter brewing.
We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.
We purchase parchment coffee directly from Adriana, and pesos are transferred straight to her bank account upon receipt of parchment at our chosen mill. We pay for transport from Nariño to the mill. During the primary harvest in Nariño, we purchased two washed lots and this honey process lot, paying an average of $1,800,000 pesos per carga (125 pounds of parchment coffee, this is the unit farmers sell their coffee in) for all the lots, and $1,850,000 for this particular lot.
Learn how to brew cafe quality coffee at your place...Go to Brew Methods