• Description

This coffee is layered with dark chocolate, mandarin orange and marmalade qualities. 

This was a pretty unbelievable experience. RiGoberto lives at the top of a hill (around 1900m) with his family and hikes down to his farm, Tormenta every day. It's a bit of a goat trail, which windes back and forth down the hill. This was the longest hike we've had to do to get to a farm. Something RiGoberto does numerous times a day. Impressive. Just this year he's been able to invest in a horse to assist with carrying loads both up and down hill.

As we made our way down, we were greeted by numerous fruit trees and interesting vegetation we hadn't seen else where. The view was lush, green rolling hills and tons of vegetation!! Most of which is sold as a cash crop to assist in finances through out the year.

The energy displayed by RiGoberto was very uplifting. He had run the farm for a number of years at this stage and found that his greatest restriction was fertilizers. The investment in fertilizers would assist with the health of his trees, some of which had strong signs of Roya; the cleanliness of the farm, and natural compost using coffee cherries, etc, leads to a lot of biodiversity the farm could live without

After the trees are harvested and the cherry are separated, all of RiGobertos production is washed, and fermented for approximately 14 hours. This is another area that looks like it could use some assistance as far as infrastructure and investment goes. The cherries are being pulped by hand, and the parchment is being left to ferment in rain barrels for 14 hours. This isn't uncommon practice to see, but there is absolutely room for improvement, something which excites us. After fermentation, the parchment finds its way to plastic tarps, where it will sun dry for 3 to 5 days. Another area we'd love to look into assisting with investment.

As we wrapped up our tour, we were shown the Bodega. This is the room which coffee is taken in parchment after drying to idle and wait until being picked up for dry milling. We asked how this coffee would make its way up the hill, as there were no roads for a truck to pick up down below here. The answer was slightly shocking, they carry each bag up the hill individually - now that they have a horse, that helps. We offered to lend a hand as visually we both "out muscled" RiGoberto. Between two of us, we shared the responsibility of hiking this 100lb bag of parchment back up the hike. At that moment in time, this was one of the most physically exhausting acts of labor I've done. The entire time up the hill, we kept joking that this is why we don't offer free refills on our coffee.


Region: Narino
Cultivar: Bourbon + Typica
Process: Washed
Elevation: 1775m

Tasting Notes: Mandarin Orange, Dark Chocolate, Marmalade
Roasted For: Filter