On the cupping table:

Super sweet coffee tasting like fig and maple syrup, with a nice berry-like acidity, mango and white peach. Amazing as both filter coffee and espresso. Overall a real banger!

Coffee grower:

Servio Tulio is an example of the young generation of coffee growers and a hidden gem in the making. Four years in a row he has competed in the prestigious Cup of Excellence (COE) 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. Like their parents, they grew sugar cane. A few years ago, his neighbours encouraged him to turn part of his land over to 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 1,800m.

His dedication and passion for coffee are clearly visible in everything he does. Servio believes that to be successful and keep producing high-quality coffee, he needs to keep learning and share his know-how with his community. Dedication and care for detail in production are key to high-quality coffee, bringing a better income and a better future for him, his family and his region.

Processing:

The coffee was picked selectively, meaning only ripe cherries were picked, then sorted by density and processed using a semi-washed method, which combines the washed and natural processes.

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