Nariño

Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained.

Field Blend

A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s by the rest of Central America, where it is now one of the most economically important varieties.

Caturra's susceptibility to rust led to efforts by the Colombian coffee research institute, Cenicafé, to cross Caturra with Timor Hybrids to generate rust resistance. The result was Variedad Colombia, which was largely successful for a time, and remains popular despite leaf-rust mutations overtaking its resistance.

Cenicafé continued the breeding process of Caturra and Timor Hybrid varieties to produce even better resistance to leaf rust. Ultimately this resulted in Castillo, which also benefits from high yields and good cup quality, making it the predominant variety grown in Colombia today. The name Castillo actually refers to a number of different forms of the variety, each tailored to a different regional climate in Colombia. This diversity has helped facilitate continued rust resistance.

Washed

The production process begins with careful manual harvesting, where only cherries at their optimal
ripeness are selected. At this stage, the mucilage contains the maximum concentration of sugars, providing a strong foundation for flavor development. On the same day as harvest, the cherries are washed and passed through a flotation system that separates lower-density grains, ensuring uniform
quality. Also on the same day, depulping takes place mechanically and without the use of water, removing the
pulp while preserving the seed. The pulped coffee is then transferred to open tanks, known as tinas,
where fermentation begins. Each day’s harvest is added in succession, and the process is repeated until the end of the week. Once fermentation is complete, all stored coffee is washed with potable water to carefully remove any remaining mucilage. The final stage is sun-drying, which typically lasts between 8 and 15 days, depending on weather conditions. During this phase, the beans are frequently turned to ensure even drying and to prevent unwanted fermentation.