Colombia Chachagüí

In Nariño, Colombia, three farmers have continued to experiment and perfect their natural processed coffees: Juan Franciso Ortiz, Sebastián Ortiz, and José Erensto Burbano. 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 48 to 72 hours. They were then rinsed and dried. Following this, each producer undertook a different additional dry fermentation process. José put the intact cherry into a parabolic dryer for 20 days while Juan Francisco placed them in a mechanical dryer for 96 hours and then 10 days on the drying beds. These producers’ commitment to perfecting their craft through de-pulping methods, fermentation times, drying techniques, and washing styles can be tasted in the distinctive juiciness of Chachagüí.