Region: La Plata, Huila
Varietal: Colombia, Castillo, Tabi
Process: Natural +Anaerobic Fermentation
Altitude: 1,750 - 2,100 MASL
Cupping Notes: Green Apple, Blueberry, Chamomile, Honey
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Full Immersion
Description: Introducing Amigos Natural! This lot comes to us through a new relationship with a producing/export operation, San Martin Origin. For Amigos Natural, they worked in collaboration with the Esperanza Coffee Association which is an association of women who support their families through coffee. Felipe Henao, owner of San Martin Origin, writes of the association: “They are mothers of families, they have grown coffee on their farms for generations and are committed to innovating the traditional methods that have made their coffees so successful. They gave it that name because the coffee has given them back their hope, the coffee gave them back their life, the tranquility and the desire to get ahead, they love what they do and more than a job, it is a passion, dedication and commitment.”
The coffees that make up Amigos are harvested in a very high elevation region of Huila that has two harvests, the first from May-July and the second from October-December. Due to these differences in harvest periods, the fermentation can vary widely, requiring longer fermentations in the colder weather, and shorter fermentation in the heat. For the sake of a replicable product, the PH of Amigos lots are monitored to keep the cup clean, free of any fermentation defects. These fermentation times can vary from 16 hours up to 100+ hours, depending on the season, to keep PH under 4.2. After fermentation, coffee is transferred to patios to sun-dry.
We’re always excited to share relationship coffees with roasters, and especially excited when it’s a new relationship, so we hope you get as excited about this coffee as we are.