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Alberto Pajimuy Caturra & Colombia, honey - narino, colombia

Quick Facts

Producer: Pedro Janamejoy

Country: Colombia

Region: Aponte, Narino

Elevation: 2100 MASL

Variety: Caturra, Variedad Colombia

Process: Honey

Harvest: August - November / March - May

History

Alberto has been an active member of the Inga indigenous community in Aponte for sometime, but just recently started growing coffee. He decided to start growing coffee after seeing how the premiums his neighbors were receiving for their coffees were able to substantially change their lives.

Flavor Notes

Tropical Fruit, Floral, Citrus

The intense flavors of this coffee are largely impacted by perfect cherry selection, good processing and ideal weather conditions for specialty coffee production at Alberto's farm. Located in the Aponte village deep in the Juanambu canyon, this area has clearly defined wet and dry seasons which make it ideal for the production of honey coffees.

Processing Information

Honey

Albeiro processes his honey coffees with a faster fermentation time of 24 hours instead of the normal 48 hours in his community. After letting the pulped coffee rest for 24 hours, he dries on raised covered beds for 4 weeks.

Albeiro decided to use this shorter fermentation time in order to dry and process coffee faster without loosing the honey process flavor.

Regional Informaton

Aponte, Narino

The Aponte village is located far into the Juanambu canyon in Narino. The coffees here are produced by the Inga, the indigenous community that made up the northernmost part of the Inca Empire. The Inga colonized the southern part of Colombia late in the 14th century a bit prior to the arrival of the Spanish.

Land and farms for that matter are communal and the town is governed by a "cabildo", or a group of elders who make sure that the communities ancestral laws and traditions are upheld.

Credits:

Pergamino