After being carefully handpicked, the cherries are transported to the mill, washed, and left to ferment for 36 hours to breakdown the exterior mucilage. Once the fermentation is complete, the coffee is dispersed on raised beds in the open sun to dry. After drying is complete, the coffee is hulled and rested prior to export.
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High above in the Andes mountains sits the town of Buesaco, within Nariño, the well-known coffee-producing region in Colombia. Nariño is one of Colombia’s 32 departments, and thanks to its rich soils and cooler climates – it is a pristine area for coffee production.
La Tormenta, the farm where this lot comes from, is situated here, and is run and owned by Jairo Rodriguez, after inheriting the land from his father. Jairo was born and raised in Buesaco with four of his brothers. However, due to political turmoil in the area, Jairo and his family fled to the neighbouring state in search of work and safety. He ended up in Putumayo, where he found work in the cocoa fields. Upon their return in the 2000s, the family divided the farm amongst the brothers.