Colombia Chachagüí

In Nariño, Colombia, three farmers have continued to experiment and perfect their natural processed coffees: Amparo Maya Guerrero and Juan Francisco Ortiz Sepulveda in Chachagüí, and Ruby Alida Paguatian Trejos in Yacuanquer. Their coffees come from a mix of Castillo, Caturra, and Colombia varieties, and were hand picked when the cherries reached their full ripeness. Initially, the cherries from these coffees underwent a dry fermentation for about 90 to 96 hours. They were then rinsed and dried. Following this, each producer undertook a different additional dry fermentation process. Amparo put the intact cherry into a parabolic dryer for 24 days while Juan Francisco placed them in a mechanical dryer for 5 days. Ruby dried her coffee on a patio for 15 days. These producers’ commitment to perfecting their craft through de-pulping methods, fermentation times, drying techniques, and washing styles can be tasted in the distinctive juiceness of Chachagüí.