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Region: Nariño
Altitude: 2000 masl
Process: Natural
Varietal: Caturra
We taste: Tangerine, White Grape, Strawberry Cream
La Joya
Jermy Pedraza is a third-generation coffee producer and agronomist working in the village of El Convento, in Nariño’s Chachagüi municipality. His Finca La Joya totals four hectares of land at an average elevation of 2000 meters above sea level, and is planted primarily with Typica, Variedad Colombia, Castillo, and Pink Bourbon variety coffee.
Processing at Finca La Joya begins with selectively harvesting only ripe coffee cherries which are then sorted via floatation. After being floated, the cherries are then manually sorted before undergoing either Washed, Honey, or Natural processing.
This blend of Caturra, Castillo, Colombia coffee underwent Natural processing. Sorted cherries were placed into sealed bags with a starter culture taken from Yermi’s other processes and fermented in an anaerobic environment for five days. The fermented cherries were then dried on raised beds for 10 days, and finally dried in a mechanical drier for an additional two days.
In the Cup
This is a delicious, juicy cup of coffee from start to finish. When hot, the aromatics are sweet with a slightly boozy bourbon note. On first sip, this coffee has a wonderful brown sugar sweetness with a note of ripe tangerine. As it cools, the orange notes gives way to a white grape malic quality and the mouthfeel becomes more buttery. The finish has sweet red fruit flavors with a vanilla creaminess which makes for a wonderful finish. Overall, this is a sweet, fruity, and balanced cup of coffee to start the day.
Region: Nariño
Altitude: 2000 masl
Process: Natural
Varietal: Caturra
We taste: Tangerine, White Grape, Strawberry Cream
La Joya
Jermy Pedraza is a third-generation coffee producer and agronomist working in the village of El Convento, in Nariño’s Chachagüi municipality. His Finca La Joya totals four hectares of land at an average elevation of 2000 meters above sea level, and is planted primarily with Typica, Variedad Colombia, Castillo, and Pink Bourbon variety coffee.
Processing at Finca La Joya begins with selectively harvesting only ripe coffee cherries which are then sorted via floatation. After being floated, the cherries are then manually sorted before undergoing either Washed, Honey, or Natural processing.
This blend of Caturra, Castillo, Colombia coffee underwent Natural processing. Sorted cherries were placed into sealed bags with a starter culture taken from Yermi’s other processes and fermented in an anaerobic environment for five days. The fermented cherries were then dried on raised beds for 10 days, and finally dried in a mechanical drier for an additional two days.
In the Cup
This is a delicious, juicy cup of coffee from start to finish. When hot, the aromatics are sweet with a slightly boozy bourbon note. On first sip, this coffee has a wonderful brown sugar sweetness with a note of ripe tangerine. As it cools, the orange notes gives way to a white grape malic quality and the mouthfeel becomes more buttery. The finish has sweet red fruit flavors with a vanilla creaminess which makes for a wonderful finish. Overall, this is a sweet, fruity, and balanced cup of coffee to start the day.