On the cupping table:

Super sweet coffee tasting like fig and maple syrup, nice acidity coming through like berries, mango and white peach. Amazing for both filter coffee as espresso. Overall a real banger!

Coffee grower:

Servio Tulio is an example of the young generation coffeegrower and a hidden gem in the making. Four years in a row he has participated in the prestigious COE competition and placed among the top finalists each year! Servio and his wife, Nelcy Yohana, inherited their farm from their parents, like most farmers in the region. Similar to their parents, they have been growing sugar cane. A few years back, he was motivated by his neighbors to turn part of his land to cultivate coffee. 

Hiking the farmland, you are rewarded with a spectacular view over the mountains towards the Magdalena River valley from an altitude of more than 1800m. 

His dedication and passion for coffee are clearly visible in anything he does. Servio believes that to be successful and continue to produce high-quality coffee; he needs to educate himself and share know-how with his community. The dedication and care about details in production are key to high-quality coffee, bringing better income and a better future for him, his family, and his region.

Processing:

Coffee was collected in a selective manner, meaning only ripe cherries were pick, then selected by density, and then processed using a semi-washed method, which combines the washed and unwashed processes. 

The outer skin is removed, similar to washed coffee, but the mucilage remains on the parchment. The coffee was fermented in hermetically sealed barrels for 48 hours and then placed on air-flow canopy beds and dried for 18– 24 days. This processing method increases the coffee’s body and intensity.