19grams - Llano Grande Colombian Espreso (Levertijd 2 weken)

Cupping score: 87

Smaak:

• Karamel
• Groene Appel
• Meloen

About this coffee

This coffee comes from farmer Jessica Pena Montenegro, who grows coffee in the community of Chachagui in Nariño. We love coffees from Nariño and since many producers here work on very small plots and produce small quantities, we blend coffees from a community of producers to create a more sustainable lot.

This lot is fully washed and is of the Castillo variety. This coffee impressed us with its delicate structure and smooth, fruity-floral notes. In the cup you taste caramel, green apple and sweet melon.

About the farm:

Nariño is located in the extreme southwest of Colombia on the border with Ecuador and is generally one of the most challenging, yet interesting places to work. There is extremely high elevation, coffee at up to 2080 meters, very steep slopes and mainly super small farms in very remote areas. We work with exporters and cooperatives that have coffee programs that target specific areas, groups or producers and invest in quality production.

In the case of this coffee, Chachagui Collective, the coffee is a blend of many small producers. This is because the individual producers do not have enough volume to produce large quantities themselves, but the different components in this blend have been cupped and carefully selected.

As with all of the coffees and projects we do in Colombia, we pay high premiums based on the assessments and above the daily coffee prices set by the FNC. All of our coffees must meet our standards for moisture content below 11% and a score above 86. We are on the ground every year visiting producers and exporters to better monitor the supply chain.

Unlike other regions in Colombia, it can be extremely dry here during harvest time and the humidity in the area is low. This, along with the really high elevations, definitely affects the flavor profiles and makes it different from other Colombian coffees.

Nariño coffee is usually fully washed, meaning it is pulverized and fermented in the traditional way. There are a few exceptions where farmers use eco-pulpers with mechanical removal of the mucilage and/or use honey, but this is still not very common.