This is our current 'house' espresso. It's smooth, easy to control, sweet and balanced. It holds up to milk with ease and showcases nicely when consumed black.
We toured the region of Yacuanquer during our last trip to Colombia. The department of Narino is where Yacuanquer is situated. It's sits high in the mountains, and is quite reminiscent of our own Rocky Mountains, just more lush, green and full.
Here in Yacuanquer, the community of coffee producers harvest their cherries and then band them together at one centralized receiving station. It's here that the coffee is washed and laid to dry for around 12 days. The majority is made up of Caturra, Castillo and Colombia, which we believe contributes a degree of complexity to the coffee.
We had the opportunity to tour a handful of farms, see their operations and better understand the potential for the region. Thanks to Cafe Occidente de Narino for working with these producers and educating them with the goal of better coffee. We see the potential for this gorgeous landscape and the burgeoning coffee region it might become. This years crop is filled with sweetness, demonstrates fantastic body and posesses an array of tropical fruit flavours.
Producer: The Community of Yacuanquer
Variety: Caturra and Catuai
Elevation: 1950m - 2100m
Tasting Notes: Pineapple, Caramel, Citrus