Region: Buesaco, Nariño
Farm: El Cañal
Process: Washed + Anaerobic
Altitude: 1,800 - 1,850 MASL
Cupping Notes: Lemon, Orange, Dark Chocolate, Brown Sugar
Description: This coffee was grown by Albeiro Granada at the farm El Cañal. With training from our export partner, Albeiro’s coffee is carefully hand-picked in order to select only the ripest cherries. Later, the cherries were fermented for 40 hours in an anaerobic environment. Then the cherries were pulped, gently washed, and sundried until ideal moisture content was achieved.
This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
We get a vibrant citric acidity with the sweetness of Brown Sugar and Dark Chocolate on the cupping table. This cup profile is becoming one of our favorites, the anaerobic fermentation takes what would be a regular washed Nariño, and makes a dynamic, lively cup.