Farm: La Casa
Region: Narino, Colombia
Altitude: 1750 - 1850 masl
This coffee is full of dense, honeyed sweetness layered over notes of passionfruit, green grape and a hint of stone fruit. A perfect balance of sweetness and vibrant, fruit acidity, with an almost effervescent mouthfeel.
About the Coffee The Torres family has been well known for producing exceptional coffee in La Union, Narino for over 40 years. This particular lot was grown by Yorgeny, who has just recently started her career in specialty coffee with the assistance of her older brother Fran. Frank, who is a licensed Q grader has been helping her with processing and planting. This caturra lot was fermented for 24-36 hours in cherry and then another 48 hours after being depulped before going on to be washed and then dried on covered patios for 20 days. While this process is sometimes referred to as double fermentation or semi-anaerobic, the Torres family prefers the term; “reposado”, translating to “rested” describing the extended fermentation time.