Miguel and his family live in the Municipality of San Pedro de Cartago, part of the state of Nariño. Known for its rich history, stunning landscapes and exceptional national park, Nariño is located in the southwest of Colombia, just above the equator and on the border with Ecuador. The mountainous region has excellent conditions both in terms of humidity and temperature to keep coffee in parchment for ongoing export shipments, preventing early signs of ageing. Coffee in the region is grown at altitudes that reach 2,200 metres, some of the highest elevations at which coffee is grown in the world. The high altitude of cultivation allows for slow development of the coffee bean, which gives the cup profile of Nariño its unique characteristics.
|NOTES||Grenadine, Stone Fruits, Bright|
Miguel has produced this lot using the washed method. After the red and ripe cherries are picked, they are pulped by passing them through Miguel’s pulper located on the family farm (seen with Miguel in his picture), before being fermented for 24 hours. Some producers in the region will add several layers of wet parchment over the course of a few days, which is thought to add complexity to the fermentation process and final cup profile. Finally, once fermented, the coffee is removed and placed on raised parabolic beds to dry, until moisture reaches below 12%. Nariño is blessed with some of the best drying conditions in the country due to the micro-climate and high altitude of the region, providing lower relative humidity, more wind and more sunny days than other areas of the country.