Chocolate | Roasted Almond | Apple
Recommended starting parameters: 20g in | 38 seconds | 40g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
- Farmers: Smallholders around the municipality of Chachagüí
- Region: Nariño, Colombia
- Process: Fully washed, fermented, dried on raised and covered beds for 12 days
- Variety: Castillo
- Elevation: 1750-1900 meters
The word Chachagüí is taken from two indigenous languages: Quillacinga and Quechua. It translates roughly to “Land of Clear Waters,” and is so named because the region is fed by both the Pasto and Juanamambú rivers. Known for its pristine environment, Chachagüí’s land is used for a lot of agricultural purposes, and the most important commercial crop is coffee. The farmers whose coffees comprise this regional blend own on average 4 hectares of land, and each carry out processing and drying on their individual crops. Castillo is the variety that nearly everyone grows, and in the cooler climate around Chachagüí it takes a long time to mature to a deep purple. Once harvested, it’s depulped and fermented for around 18 hours then dried on covered beds for 12 days. After drying, the coffees are brought to Café Occidente, a local co-operative. From there, coffees that score well are placed aside for specialty exporters like Azahar who pay high prices for differentiated quality. Azahar are pioneers in pricing transparency and stability, and we’re proud to work with them.
Director of Coffee
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