Producer: Don Fabio Caballero
In the cup: Rich body with creamy texture. Flavours of grape, thick chocolate, plum, cooked orange, apricot and red apple.
o Picking of only red cherries, separated by sections of the farm
o Floaters are separated by machine during de-pulping
o Due to high volume of coffee harvested and heavy rains during harvest, beans then go
through a mechanical de-mucilage machine before a 12-hour final fermentation to
remove remaining mucilage
o Drying happens slowly in “Guardiolas” or mechanical driers. The point of difference is
drying happens a much lower temperature than average of these machines: 40-50
degrees for 60-70 hours. This mimics the amount of actual sunlight hours a washed
coffee would receive when drying on beds fully exposed to the sun.
Mogola was the first farm Don Fabio purchased back in 1970, which was the same year he got
married. The farm looks like a botanic garden, with many lines of trees to separate lots from
the wind. Flowers grow to attract butterflies and act as landmarks for the workers when picking
different lots. The area is very humid and cold, which helps maintain moisture in the soil and
reduces stress on the plants often seen in hotter temperatures. This climate also promotes slow
maturation, resulting in the development of complexity and intense flavours in the coffees.
Don Fabio utilises his Guardiolas to mechanically dry the coffee in a consistent process,
resultantly providing cleaner cups and a longer shelf life. We do not know many producers
utilising this technology for drying coffee, as the sun and weather usually works favourably. But
the work done by Don Fabio has proven beneficial, as he has placed highly in many Cup of
Excellence competitions, with this farm landing in 4th place in 2004.
(Info courtesy of Project Origin)