What we're tasting:
Orange Marmalade, Blackberry, Wildflowers
About the coffee:
Juan Danilo and his family became coffee growers, almost by obligation. Before coffee, they used to grow tomatoes and lulo, but the heavy pesticide applications that entailed the craft were taking a toll on their health. This led them to switch to coffee, which was less invasive, and they fell in love.
He and his sons (26, 24, and 22) all help in the farm, each with a different task such as harvesting, post-harvesting, and land upkeep.
At the farm, they use the “cochadas” processing method, which involves handpicking cherries each day, leaving them in cherry for one day and then de-pulping the next day, on top of the prior days batch.
The coffee is then all washed together on Monday of the next week. After washing, the coffee is placed to dry in parabolic driers for around 8 – 10 days, depending on the weather.
This results in a very clean, fruited and floral coffee.
Varietal: Chiroso
Process: Cochadas Washed
Producer: Juan Danilo Florez
Notes: Orange Marmalade, Blackberry, Wildflowers