This farm is surrounded from the north by volcano Doña Juana and from the south by volcano Galeras, thus enriching the mineral traits of the soil’s composition, and Nariño’s proximity to the equator intensely exposes the coffee cherries to the sun, but the extremely high altitude allows for a cooler atmosphere which in hand influences the cherry’s maturation rate.
These traits combined mark the coffee with a pronounced and juicy acidity sharing both a tart and citric style. It is grown in almost only half of an already small farm with a total land of 12acrs only, and processed by Fabian in his own micro-mill, allowing him sufficient time to de-pulp, ferment, and dry the coffee meticulously using the “honey” process.
Honey processing is where the mucilage or the honey-like viscous liquid is left intact after the cherries are removed (de-pulped) from the beans to dry. You may have also seen this from our coffee farm trips across Africa, Central America, Indonesia and India the different processing methods.
Goes very well with HARIO V60 and other pour-over methods, Cafflano® Kompact, and Aeropress.