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Position: INSTORE

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SOURCED FROM
Narino, Colombia
ELEVATION
1525 to 2400 meters
VARIETALS
Caturra, Colombia
PROCESS
Honey, Patio Drying
HARVEST
June - August
CUPPING NOTES

THE SOURCE
Most coffees from Colombia are processed using the traditional washed method ...
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IN THE CUP
ABOUT
Most coffees from Colombia are processed using the traditional washed method. This lot, however, goes through a more complex honey process that involves leaving the bean to dry in its mucilage for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process. The producers of this region, an indigenous community called the Inga, were part of the northernmost Inca empire, which colonized the south of Colombia in the late 14th century. Land here is communal, and the population is ruled by a “cabildo” or group of elders who make sure ancestral traditions are upheld. The population of this area have unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region.
  • Royal NY's Scoring

    Acidity:

    High

    Body:

    High

    Sweetness:

    High


CUPPING NOTES
Cherry
Honey
Peach
Raspberry