VEREDA: El Kiosko
ELEVATION: 1,700 masl
FERMENTATION TIME: 12 hours
DRYING TIME: 16 days
WE TASTE: Apple juice, tangerine, silky body
MEETING JUAN GABRIEL NIETO PINZON...
“My farm is up there”, said Juan, pointing up to the top of the mountain. We could barely make out the banana trees that were interspersed as shade for his coffee trees. We were standing on a coffee farm at the base of the valley at 1,500 masl. This farm placed 50th out of 60 in a competition that I had the privilege of judging with some other roasters and a group of tasters from Colombia. Juan’s coffee up the mountain at 1,700 masl placed 6th! Was this all due to elevation? Probably not but I think it certainly helped. Elevation can slow the growth of coffee trees creating a higher density of sugars and acids responsible for delicious flavor. After meeting Juan and seeing his farm I knew this was going to be the beginning of a great relationship.
Juan processes his coffee right on the farm with a small pulper to remove the mucilage. The coffee is then dry fermented in tile lined tanks and scrubbed clean. From there it is dried on raised beds. The resulting cup has a very elegant acidity with notes of tangerine, grape juice, and a body that is oh so silky. - Jeff Brooks, Co-Owner & Green Coffee Buyer
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