|Municipality||Tablón de Gomez|
|Varietal||Colombia and Caturra|
|Contributing producers||Mariana Garcia, Humbertino Ordoñez, Omaira Gaviria, Parmenidez Santa Cruz, Mariacely Anacona and Mery Chasoy|
This coffee was produced by six small independent farmers who have small 1-hectare farms in the remote town of Pompeya, in Eastern Nariño, Colombia.
The six producers who produced this coffee have tiny 1-hectare farms, planted with Colombia and Caturra varieties that are located at a staggering 2,150m above sea level. This high elevation means that the fruit matures slowly, allowing sugars to develop and resulting in very sweet and complex coffees. The coffee is selectively hand-picked by the farmers and their families and processed at small mills located on their properties.
Nariño is located in Southwest Colombia, bordering Ecuador. Coffee in Nariño is grown at elevations that reach 2,200 meters above sea level, making it some of the highest grown coffee in the world. It is typically very difficult to produce coffee at such high altitudes however Nariño’s proximity to the equatorial line and steep hills around the volcanoes provide a great angle for sun exposure, creating the right micro-climate for coffee plants to thrive. The high altitude of cultivation combined with warm tropical days and cool nights allows for slow maturation and development of the coffee cherry, giving time for concentrated sugars to develop in the fruit and resulting in a very unique, sweet, and complex cup profile from this region.
This coffee was processed using the washed method at each farm’s ‘micro-beneficio’ (mill).
The coffee was pulped using a small manual or electric pulper, and then placed into a fermentation tank, where it was fermented for 48 hours and then washed using cold, clean water.
It was then carefully dried (over 10–18 days) on a raised bed with plastic over the top which acts to protect the coffee from the rain and prevent condensation from dripping back onto the drying beans. This bed has adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly.
Once dry, the coffee was delivered to Pergamino’s warehouse, where it was cupped and graded, and then rested in parchment until it was ready for export.