Colombia, Finca Armenia - Caturra
| Variety | Caturra |
| Process | Reposado Washed |
| Altitude | 2120 masl |
| Harvest | Oct - Dec |
| Flavours | Chocolate l Butterscotch l Raisin |
This gem of a coffee is creamy and sweet. It makes me see multiple shades of brown. Reminds me of chocolate, butterscotch & raisin.
From the importer, Apex Coffee:
Nariño, located in the Andes mountain range, is a mountainous department with diverse landscapes, ranging from the high Andean plateaus to tropical forests and Pacific Ocean beaches. Its volcanic soils, rich in minerals from the eruptions of the Galeras volcano, are essential to the exceptional quality of the coffee grown in the region. Today, coffee from Nariño is not only a local economic pillar but also a key player in the global reputation of Colombian coffee.
ARBOLEDA
The Arboleda community, like many in Nariño, focuses on sustainable coffee cultivation to protect the environment and ensure long-term production.
The area‘s coffee is typically grown at elevations ranging from 1,500 to 2,200 meters above sea level, which contributes to the slow maturation of the coffee cherries, enhancing their flavour complexity.
ABOUT GLADYS AULLON
Gladys is a coffee farmer who runs her family together with her husband, Mr. Misael. She cultivates Caturra coffee in the Verda El Tauso, municipality of Arboleda, Berruecos. Gladys is a highly entrepreneurial woman, and together with her youngest child, she now manages the coffee farm. She has 1.5 hectares planted with Caturra and Colombia varieties.
PROCESSING
For harvesting, the cherries are allowed to mature for 4 weeks. Only fully ripe cherries with a deep wine color are picked. Floating is then performed to separate green, under-ripe, or dried cherries, leaving only the cherries suitable for fermentation. These are left on mats for 30 hours, followed by pulping. The coffee with mucilage remains on mats for an additional 30 hours, then undergoes two washes to separate the honey from the bean before moving to drying.
For drying, Gladys uses drying mats, laid out in open air on a small patio made of concrete and on soil. The coffee is spread on these mats for 18 to 20 days until the beans are dry. After this period, the coffee is moved to the storage warehouse, where it is placed into bags.