Specialty Coffee of Single Origin
Notes: Nutty, almond, vanilla and pineapple aftertaste
Variety: Caturra, Castillo
Picking method: Hand picked
Processing method: Hand picked and processed the same day. Fermentation of 12 hours.
Drying method: 8-14 days under direct sun
Elevation: 2050 - 2200 m. Volcanic loam
Region: Nariño - Municipality of Buesaco
Crop period: April-June 58% - Aug-Sep-Dec 42%
Grower: Grupo Siera
Quillacingas coffee growers and families are part of an Indigenous group. The community finds its ancestors in the Incas from Peru. They were nomad warriors, kept hidden at the top of the Andean mountains in pre-Columbian times.
It was not until the last half of the 19th century that they began to commercialize different agricultural products. Unfortunately, by the end of the 20th century, they were caught by the wave of drug traffic. Hopefully the situation has changed. The Quillacingas community is now living in a peaceful territory. They got the opportunity to benefit from governmental and exporters agricultural programs to help them to improve the lives of the families within the community.
The specialty coffee production became a valuable part of their life. Our partner in origin, InConexus, keeps assist them in all aspects of coffee production, providing technical support and advice in postharvest practice and alternative processing, like honey processing. Growing coffee is a tradition for the Quillacingas that they linked to their cultural identity, it involves coordination between the phases of the moon most suitable for the harvest and the protection of the mother earth.
Furthermore, Quillacingas coffee grows in exclusive geographical and territorial conditions. High at an altitude above 2.000 meters above sea level and in the area near the Galeras volcano, which constantly throws ash rich in nutrients to the soil, contributes to adding a special tint to the cup.
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