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Doubleshot - La Cruz, Colombia - Espresso roast

Doubleshot - La Cruz, Colombia - Espresso roast

140 kr

- PLUM, LITCHI FRUIT, RAISIN -

 

Producer: La Cruz

Origin: Nariño, Colombia

Height: 2100 masl

Variety: Caturra

Process: Fermented & washed

 

Roasted by: Doubleshot from Prague

Roast date: 25 August, 2021 

Roasted for: Espresso

Amount: 250 grams coffee beans

 

Cruz is located high in the mountains (2100 m above sea level) near the village of Medina Espejo in the Buesaco region. Mr Artemio Lopez decided to grow and process coffee full time just 5 years ago. Although he was born into a coffee family (his father-in-law was in the Cup of Excellence final seven times), price fluctuations and uncertainty forced him to apply for construction work. In 2016, he decided to work with an exporter of this coffee and began to handle the coffee fully. Artemio has no water source on his farm, so he has to transport freshly picked coffee berries to his father - in - law's farm. This unpleasant fact also forced him to experiment with alternative methods of coffee processing.
Artemio and his wife use plastic tanks to fill the peeled coffee berries and leave them to ferment for 70 hours without air. He then washes the beans and spreads them on shaded African beds where they are dried for 8-12 days to the required humidity of 11-12%. In taste, deLan anaerobic treatment in combination with the washed method shows significant sweetness and creaminess in the body while maintaining the cup's fresh acidity and purity.

Nariño is a relatively large unknown region for Doubleshot. Mostly their trips to Colombia go to the easily accessible Huila region, where they visit local producers, but Nariño is a slightly different logistical nut to crack. The southernmost region of Colombia borders Ecuador, and getting to local farms means spending hours and hours jeeping on the steep slopes of the Andes. In taste, however, Nariña coffee is truly unique compared to other Colombian coffees. Extremely high altitudes on farms, the intensity of sunlight and the slow ripening of coffee berries are reflected in higher acidity, complexity and sweetness of the cup.