Description
Grower: Various farms, Tablón de Gómez Project
Variety: Caturra
Region: Nariño
Altitude: 1.800 – 2.200m
Process: Honey
Cup notes: Honey, red fruits, blueberry, citric acid, tamarind, creamy
In these magical mountains, located on a trail of off-road terrain about 3 hours from the nearest paved road towards Buesaco, there is a group of coffee growers who have been growing coffee all their lives and have mastered the art of the honey process.
This coffee is processed by several farmers at Tablón de Gómez with a similar process (differing only in the number of days to be dried, but averaging 18 days). This consists of a honey process with a short fermentation of 48 hours in mucilage (short because, at this altitude, it is not as fast as at lower altitudes), followed by an average of 18 days dried on patios and raised beds, and homogenized in a stabilization process for 30 days before milling.
