This is a specially created espresso blend, with intense and robust profiles. It comes from Colombia and Sumatra, and is roasted to an espresso profile, boasting both depth and body.
About Colombia region
This microlot comes from the Buesaco region of Narino bordering Ecuador. Coffee grows here at some of the highest altitudes in Colombia, with some areas reaching 2200 metres above sea level. The region of Buesaco is known for its high quality coffee producing lots that have placed in the cup of excellence in Colombia. This producer group is made up of 420 small holders from the towns of Juanambú, Buesaco centro, Santa María, El Naranjal. Of these growers 52 have been selected to be part of the ‘Café Con Altura’ program run by the producer group. These growers have received extra support regarding infrastructure and education as they have been identified to produce exceptional coffees. The small holders here typically apply a washed process that undergoes fermentation for 12-16 hours before being dried on rooftops or on raised African beds for 8-14 days weather depending.
The land where the coffee is grown is owned by the community, but each producer is in charge of specific plots and can sell the coffee they produce. Sun-drying can take more than 2 weeks, the prolonged exposure to the coffee fruit causing a very subtle and slow fermentation to occur, and often imparts fruit-like flavours in the coffee itself.
About Sumatra region
Timo comes from the smallholder farming communities located in the the lofty volcanic slopes in the Aceh Gayo highlands. The volcanic fertile soils make this an ideal region for coffee production. The farmers who produce this coffee use shade trees that act like umbrellas. Shade trees allow more time for the coffee cherries to develop and produce its full nutritional potential.
Indonesia has a particular method of processing coffee, known as Giling Basah or wet-hulling. The farmers remove the outer skin of the coffee cherries mechanically using a pulping machine. The beans, still coated with mucilage, are then stored for a day. The mucilage is washed off and the parchment coffee is partially dried, retaining about 30 – 50% of the moisture content.
This method reduces acidity and increases body, resulting in a classic Indonesian cup profile.
