CUP SCORE 89.25 (SCAA cup protocol)
Redcurrant / Gooseberry / Green apple
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1
Hugo Yopez Colombia
Narino 2040 mt
Wet (washed) Red Caturra
May 15 September 16
1800 kg Vacuum Pack
Lot size Arrived in
Rubens Gardelli drum roaster
Roast profile by Roasted on
THE STORY BEHIND
This microlot is grown by Hugo Yopez in his beautiful farm at a staggering altitude of 2040 meters above sea level!
Farm is located into famous Narino, in the far south-west of Colombia bordering Ecuador, and is in general one of the most challenging, but also most interesting places to work. There is extremely high elevation, coffee up to 2200 meters, very steep hillsides, and mainly super tiny producers in remote areas.
The coffee is picked, processed and dried on the farm before it is delivered as dry parchment to the association. Cherries are handpicked. After fermentation (overnight, 16 to 22 hours), the coffee is washed and floaters, and damaged cherries are separated. The coffees are rinsed in clean water before being sent to the drying.
Drying is done on ventilated parabolic dryers to cover it from the rain. Hugo hand sort impurities and light beans.
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for more information on any of the coffees you see here.