Miguel Loaiza Washed Caturra
ABOUT THE COFFEE:
Tasting Notes: Strawberry, blood orange and dark chocolate
Region: Nariño, Buesaco, Colombia
Altitude: 2,115 MASL
Process: Washed (Read about processing methods here)
Coffee cherries were selectively hand-harvested, with most labour being provided by Miguel and his family. They were processed using the washed method at the farm’s ‘micro-beneficio’ (mill). The coffee was pulped using a small manual or electric pulper, and then placed into a fermentation tank, where it spent 36 hours, and then washed using cold, fresh water from surrounding streams. Coffee was then graded by density in washing channels and washed again using clean water.
Miguel then carefully dried the resulting parchment on a combination of his concrete patio in the sun and parabolic beds. The latter are constructed a bit like a ‘hoop house’ greenhouse, and protect the coffee from the rain and prevent condensation from dripping back onto the drying beans. These greenhouses are made out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly. Luckily, Nariño is blessed with some of the best drying conditions in the country due to the micro-climate and high elevation of the region, providing lower relative humidity, more wind and more sunny days than other areas of the country.
Once dry, the coffee was cupped and graded, and then rested in parchment until it was ready for export.
ABOUT THE PRODUCER:
Miguel is originally from a town called La Inmaculada in Colombia, which is a couple of hours drive away from his farm, El Diamante (meaning “the diamond” in Spanish). This region was controlled by different illegal armed groups in the 1990s and early 2000s, who forced local farmers to grow opium poppy plants and coca. Escaping this, Miguel and his family left their hometown and resettled just outside Buesaco, where they purchased a small plot of land and now focus on producing specialty coffee.
This 900kg micro-lot was produced by Miguel Loaiza and his family, on their 2.5-hectare farm El Diamante. The farm is located in the Alto del Naranjal mountain range, at an astonishing elevation of 2,115m above sea level, in the outskirts of the main town of Buesaco, in Colombia’s Nariño state. Here, Miguel tends to over 10,000 Caturra and Colombia variety coffee trees – two high-yielding varieties with good potential for quality when grown at higher altitudes.
* Please note that our shipping times will depend on when the coffee is roasted during the week to ensure we always send out coffee at it's freshest. If your order contains items as well as coffee beans, we will reserve your order until the coffee is ready to be dispatched. (You will receive order updates via email)