Colombia El Plan
Region: Nariño
Farm: The Plan
Altitude: 1830 m.
Variety: Colombia and Caturra
Process: Double fermentation Washing
Tasting: Gingerbread, apple and cinnamon, passion fruit
Blackberry, lime, peach, lemongrass, Earl Grey tea, white chocolate, hazelnut
SCA: 86.5
Density:
Oscar Yobany Popayan is a small farmer from Cusillo Bajo, a community in La Unión, in the department of Nariño, in southwestern Colombia. Its 3-hectare Finca 'El Plan' is located at 1,830 masl and cultivates the varieties of Caturra and Colombia.
Oscar is relatively new to coffee farming after having been working on his farm for seven years with his wife and young son. The farm uses traditional methods along with new experimental fermentation methods with a strong emphasis on maintaining coffee quality. Oscar plans to plant new varieties that will allow him to achieve better results in terms of quality and income for his family.
The coffee has a double fermentation, a pre-pulp and a post-pulp. Hand-harvested cherries are first fermented in a sealed tank for 27 hours, then the cherries are pulped and placed in closed plastic tanks with a degassing valve, creating a controlled oxygen-free environment. After fermentation, the coffee is thoroughly washed and then dried in the sun for 12-15 days.