Colombia, La Joya – Natural

SWEET & FRUITY

Origin: Colombia
Region: Narino
Producer: Jermy Pedraza
Altitude: 2000 meters above sea level
Variety: Caturra, Castillo, Colombia
Process: Natural
Roast level: Light roast
SCA Score: 87.75 points

Jermy is a third generation coffee farmer, as well as an engineer and agronomist. Fifteen years ago, he purchased a farm called La Joya in Chachagui. Fortunately, the farm has excellent climatic conditions, that enhance the attributes valued in the cup. La Joya experiences warm days and cool nights, which slow down the plant’s metabolism. This unique temperature variation helps develop a wide range of compounds that contribute to the complexity and richness of the coffee’s flavor profile.

Processing at farm La Joya begins with selectively harvesting only ripe coffee cherries, which are then sorted via flotation. After floating, the cherries are manually sorted before undergoing the main processing. This blend of Caturra, Castillo, and Colombia coffee varieties undergoes Natural processing. Sorted cherries are placed into sealed bags with a starter culture from Jermy's other processes and fermented anaerobically for five days. The fermented cherries are then dried on raised beds for 10 days, followed by an additional two days in a mechanical dryer. Natural processing enhances the complexity of the coffee’s flavor profile and highlighting fruity and wine-like notes.