Samaniego - Green (unroasted) Coffee - Colombia
Samaniego - Green (unroasted) Coffee - Colombia

Samaniego - Green (unroasted) Coffee - Colombia

Regular price $11.51
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Colombia, Dark Brown, Green coffee

Walnut | Orange | Cinnamon

Recommended starting parameters: 19.5 g in | 30-33 seconds | 37g out

  • Farmers: Various farmers around Samaniego, Nariño
  • Municipality: Samaniego
  • Altitude: 1850-2020m
  • Varieties: Colombia, Castillo
  • Process: Washed. Depulped then fermented for 14-20 hours. Patio dried for 8-16 days.

The municipality of Samaniego has a long agricultural tradition that dates back to Pre-His- panic times. The original inhabitants of what is today Samaniego, located in the central part of the department of Nariño, were the Pastos, Sindaguas, and Abades tribes. The Abades were not only farmers and miners but also artisans and musicians. The semi-nomadic Sindaguas lived between Nariño and the department of Cauca. They were known as the “Caribes del Pacífico”, the Caribbeans of the Pacific, and they were the first indigenous tribe to form an uprising against the Spanish colonizers; a revolutionary mutiny that took place on lands that are now known as the municipalities of Samaniego, Ancuya and Linares, among others. During this time, the Sindaguas violently absorbed the Abades people, becoming one, fierce, bellicose tribe that would, unfortunately, meet its end at the firearm-wielding hands of the Spanish invaders. This was the all-too-familiar story of the violent colonization of the Southern American continent: a campaign of extermination and erasure, characterized by ruthless pillaging of natural resources and the implementation of the Catholic religion by the cross and spade of the Spanish court.

The coffees that went into this blend are of the Castillo and Colombia varieties, and the cherry was grown on several farms, throughout several veredas, between 1,850 and 2,020 m.a.s.l. The farms included have a median surface area of four and a half hectares. After the cherry was hand-selected at its peak moment of ripeness, the coffee was brought in from the fields, and processed in the traditional, wet-mill manner most common throughout Colombia. The beans were de-pulped, and fermented in tanks for 14 to 20 hours, after which they were washed and put out to dry on cement patios for eight to 16 days.

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