Colombia, La Maria
This coffee is roasted for filter.
Best brewed as an Aeropress, V60 or Chemex.
Taste notes of pineapple, elderflower and lemongrass.
Owned by second-generation coffee producer Alexis Jojoa, La Maria farm is located in the Consaca municipality of Nariño, Colombia. The farm includes 20 total hectares, of which 15 are planted with coffee including Caturra, Castillo, Colombia, and Catimor varieties. Coffee is harvested manually with the land weeded and fertilised twice per year, through the assistance of the local community.
Once the cherries reach a ripe red colour, they are harvested, then floated and sorted prior to being depulped. Pulped coffee is fermented in airtight tanks filled with water. Sugar content, pH level, and temperature are monitored regularly. Coffee is fermented here for 168 hours before finally being fully washed and dried in the sun for 15–22 days.