SWEET & FRUITY

Colombia - Narino, Jermy Pedraza / Caturra, Castillo, Colombia varieties / 2000 masl. / Natural process / SCA 87.00p

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. 

This coffee is roasted for espresso, meaning that it will present with higher intensity, rich texture and sweetness, lower acidity and more distinct caramelization flavours. Espresso roasts have higher solubility, meaning that you will be able to access the coffee flavours with more ease. Even though it is more suited for espresso machines and mokka pots, you can definitely enjoy it in any other method as well if you're looking for a richer cup. Espresso roasts are at their best starting from 2 weeks from the roast date, so take your time with it.

We recommend you enjoy this coffee within 3 months of the roasting date.
Store in a dry and cool place, between +16 and +25 degrees.