Altitude: 1800-1850 masl
Annual rainfall: 1400 – 2000
Soil: Volcanic Ash
Varietal: Red Bourbon
In the cup: Chocolate truffle and plum on the nose; delicious notes of fresh butter and molasses underlining sophisticated floral tones. Bright lemon acidity, smooth and coating mouthfeel. Lingering molasses aftertaste. The floral notes dominate the cup as the coffee cools.
This coffee was pulped right after picking. It was fermented inside ceramic tanks without water for 30 hours. Later it was puled and placed on raised beds until ideal moisture content was achieved.
John Baron is part of the indigenous community Nasa Wes’x and he is also a member if ASCI specialty Coffee Association. John is currently working hard to meet all the requirements to certify his farm as organic. He makes a great effort to care for the native flora and fauna that have lived in the region for centuries.