Region: Nariño Varietal: Caturra Farm: Finca San Francisco Farmer: Diego Lopez Process: Natural Altitude: 2100 M Grade: Excelso Certification: Direct Trade Cupping Notes:Biscotti,Cherry,Complex,Concord Grape,Milk Chocolate,Syrupy Body Recommended Roast:City to Full City Good For:Pour Overs, Auto -Drip, Full Immersion
Description: Diego Lopez started his coffee business ten years ago after he bought his farm Finca San Francisco. Diego had an interest for this farm because he wanted to experiment with his knowledge as an agronomist. Yes, Diego Lopez is an agronomist and a coffee grower! At San Francisco, Diego started with the Caturra variety with which he learned to control all kinds of plagues and disease. Diego learned more about coffee and managed to practice his knowledge as an agronomist. The result of this has been the start of honey and natural process fermentation which gives to the cup a unique and flavorful fragrance and taste.
Cóndor, Diego’s local partner, gives him all the tools and guidelines to achieve this development in honey and natural processed coffees. Don Diego and his wife are developing their plantation with the idea of sustainable development linked to high technicity: tree nursery, diversity of shadow trees (lemon, banana, guamo and guava) and development of drying and fermentation techniques.
Diego’s naturals begin with only fully mature cherries with even color. The freshly picked cherries are exposed to sun for one day to start the drying process. After one day in the sun, the coffee is moved into the solar dryers and rotated often to achieve slow and even drying. This drying method typically takes 20 days.
Around 500 hectares are planted with coffee in Consaca, with some reaching up to 2300m in altitude. The predominant varieties planted are Caturra and Castillo, with most farmers diversifying between 2 or 3 varieties on their farm.
Producers in this region are overwhelmingly small-holders, who manage their own self-sufficient wet-mills and patios (open or covered) for drying. Every family does their own harvesting - usually with the help of neighbours. After the red and ripe cherries are picked, they are pulped by passing them through a manual pulper at the family farm (usually located close to the main house). The waste from this process will be used later as a natural fertilizer for the coffee trees. Depending on the conditions fermentation can range between 12 up to 48 hours. Some producers will add several layers of wet parchment over the course of a few days, which is thought to add complexity to the fermentation process and final cup profile. Luckily, Nariño is blessed with some of the best drying conditions in the country due to the micro-climate and high altitude of the region, providing lower relative humidity, more wind and more sunny days than other areas of the country.
Once this process is complete, many of the farmers sun-dry their parchment on patios or on the roofs of their houses (elbas) or in small greenhouse likes structures specifically made for this purpose. The parchment is delivered directly by the producer to our exporting partner’s warehouse, where it will eventually be dry milled. Once the coffee is received, it is carefully graded and cupped.