Hypergoat Coffee Roasters
Colombia Narino - Medium Roast Castillo, Caturra, Colombia, Whole Beans
Colombia Narino - Medium Roast Castillo, Caturra, Colombia, Whole Beans
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Origin: La Unión in Nariño, Colombia
Cultivar: Caturra, Castillo, Colombia
Process: Washed
Roast Level: Medium
Taste profile: Dark chocolate, molasses, and cocoa flavors with sugary sweetness and tart acidity.
Meet our Colombian Crowd Pleaser, from Nariño. A product of the high-elevation region of La Unión, crafted by a group of organic farmers dedicated to sustainable and environmental practices since 2000. This lot comes from Manos de Mujeres, a collective of women growers within FUDAM (Fundación Agraria y Ambiental Para el Desarrollo Sostentible - Agricultural and Environmental Foundation for Sustainable Development), who embody the group's commitment to organic farming and traditional methods. This coffee is handpicked, undergoes a 16-24 hour dry fermentation, and is then carefully washed and dried using a mix of mechanical and natural methods over several days. This process results in a coffee that's not just a beverage, but a reflection of the values and lifestyle of its dedicated producers.
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Coffee background
Learn more about this coffee origins.
Straight from the source
This description was taken from the website of our suppliers, Cafe Imports.
Fundación Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance–certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Unión in Nariño, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.
This specific lot is produced by FUDAM's own Manos de Mujeres, a subgroup of women who are all FUDAM members.
FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association’s leadership explained, “This is just how we live, these are our values and our way of life.”
The farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16–24 hours dry. The coffees are generally washed two or three times before being dried in small "casa elbas," mechanical dryers, or parabolic dryers. Mechanical drying takes 25–40 hours, while other drying structures can take up to 15 days.
Source: Cafe Imports