Colombia Chachagüí, Mild Roast - Special Release
Cupping Notes: Juicy Fruit/Milk Chocolate/Candied Ginger
Grower: Guerrero, Sepulveda & Trejos families
Variety: Castillo, Caturra, Colombia
Region: Narino
Altitude: 1950+ meters
Process: Natural
The Chachagüí Natural blend showcases the dedication of two families from the scenic municipality of Chachagüí, Nariño, and one from nearby Yacuanquer. The Castillo, Caturra and Colombia coffees that make up this blend were grown between 1,900 and 2,000 m.a.s.l by Amparo Maya Guerrero and Juan Francisco Ortiz Sepulveda from Chachagüí and Ruby Alida Paguatian Trejos from Yacuanquer. The cherry was hand-selected by mostly local pickers only when they were at their peak ripeness. The intact cherry is dry fermented for a period of 90 to 96 hours, after which the cherry is rinsed and put out to dry. Each producer utilized a different drying method. Amparo used a parabolic dryer for 24 days; Juan Francisco used a mechanical dryer (that is literally built into the side of his house) for 5 days and Ruby dried her batch on a patio for 15 days.
Original: $21.00
-70%$21.00
$6.30Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Cupping Notes: Juicy Fruit/Milk Chocolate/Candied Ginger
Grower: Guerrero, Sepulveda & Trejos families
Variety: Castillo, Caturra, Colombia
Region: Narino
Altitude: 1950+ meters
Process: Natural
The Chachagüí Natural blend showcases the dedication of two families from the scenic municipality of Chachagüí, Nariño, and one from nearby Yacuanquer. The Castillo, Caturra and Colombia coffees that make up this blend were grown between 1,900 and 2,000 m.a.s.l by Amparo Maya Guerrero and Juan Francisco Ortiz Sepulveda from Chachagüí and Ruby Alida Paguatian Trejos from Yacuanquer. The cherry was hand-selected by mostly local pickers only when they were at their peak ripeness. The intact cherry is dry fermented for a period of 90 to 96 hours, after which the cherry is rinsed and put out to dry. Each producer utilized a different drying method. Amparo used a parabolic dryer for 24 days; Juan Francisco used a mechanical dryer (that is literally built into the side of his house) for 5 days and Ruby dried her batch on a patio for 15 days.
