Notes: Red Apple, Melon & Cocoa Nib
Origin: San Agustín, Huila, Colombia
Importer: Shared Source
Processing: Fully Washed
Altitude: 1850 masl
Harvest: Winter 2020-2021
Varieties: Caturra, Tabi & Tipica
Yamid and Hugo work very closely together, processing their coffee on a shared mill, and drying their coffee in a beautiful dryer that they built together. To process, Yamid first floats the cherries to remove under- and over-ripes, and then intentionally leaves cherries for an initial “cherry ferment” for 24 hours. From there, coffee is de-pulped and left to ferment in a low oxygen environment- in sealed pickle barrels- for 12-36 hours, depending on weather conditions. Next, coffee is transferred to the new two-story dryer where it’s carefully tended to on the platforms under shade for almost a month. This dryer is one of the best we’ve seen, designed and built by Yamid and Hugo. The family saved up and bought materials, and constructed a system better than we’ve seen on large estates. The structure provides protection from direct sunlight, but full ventilation, ensuring that the moisture leaves the bean over a slow and steady process, which helps to keep the coffee stable and lock in the quality for much longer.
Yamid has been slowly transitioning away from using synthetic chemical inputs in his farming, and has received training in organic vegetable growing, pruning and shade tree management, and how to make homemade organic fertilizers and fungicides. These products involve mixing farm waste, manure, animal blood and guts, sugar cane waste and organic minerals, and the key ingredient: microorganisms collected from virgin mountain soil. These are long, extended fermentation brews that enrich microbial populations in soils and keep trees healthy and able to fight off foliar fungal diseases.