Notes of candied strawberry, white grape, magnolia.
Nelson Córdoba is a member of the Los Guacharos group who made up of independent, quality-focused small producers in Bruselas, Southern Huila. The group is in the process of converting to organic agriculture, by using such practices as making their own fertilizers and fungicides, and installing complex water filtration systems that use gravity, stones and sand to remove all mucilage residues from waste water in order to not contaminate the community water system. This lot is a mix of tabi & caturra and comes to us from his four hectare farm called Finca Vegas del Chuscal in the township of El Silencio.
Nelson was recently gifted an eco-pulper and a stainless steel tank from a government organization, and he’s been able to incorporate them into his processes. First, he picks ripe cherries, depulps them on the same day, and leaves them to ferment in the sealed stainless steel tank. He leaves the coffee until it reaches its ideal washing point for maximum sweetness- 36 hours in the case of this lot. From there, he takes the parchment to the eco-pulper where he washes it, and then dries it briefly on his patio before moving it to a large raised bed with shade cloth. Parchment coffee is stored in grain pro bags at home to ensure that humidity is stable at around 10.5%.
This coffee was sourced by our friends at Shared Source. Michelle & Andrew, with their staff, do an excellent job with providing pricing transparency and develop lifelong relationships with their farming partners, which is why we love to work with them.
Varietals: Caturra & Tabi
Region: Bruselas, Southern Huila
Altitude: 1800 MASL
Processing: Washed
