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Colombia, Finca La Loma, Antonio Gualguan

Wake. Me. Up. This coffee is bright yet balanced enough to bring you back from a long night, a too early morning, or just revive your taste buds. Bursting with cherry and tropical fruit, and backed by chocolate and caramel, this coffee packs a punch between the great citrus acidity and a nice creamy mouthfeel. 

The Story

From mastermind Antonio Gualguan, Finca La Loma is a 3 acre farm located in the municipality of Buesaco in the department of Nariño, Colombia. A lot from Antonio's farm was awarded 5th place in the prestigious 2017 Cup of Excellence competition in Colombia and he has been a regular top finisher starting with his first entry in 2010 that received the highest score ever at the time. 

This 100% Caturra cultivar coffee lot was selected as one of the top microlots evaluated by the professional cupping team at Inconexus Fine Coffee in Colombia in 2017. Last September, Royal Coffee co-hosted the first Mejor de Nariño tasting event where buyers and members of Royal Coffee had the opportunity to cup coffees with Adriana, Nilson, and Cielo, the people who established and run this special microlot program in Nariño, Colombia. I was lucky enough to participate in the tasting at Royal and was blown away at the quality of these microlots. I selected a few of the coffees to re-evaluate after they landed in Oakland and this is the one that got me dancing.

Antonio has been farming coffee for the last seventeen years and uses his own micro-mill to process harvested cherries, which allows for meticulous care in depulping, eighteen-hour fermentation periods, and 7 to 14 days of drying.

    The department of Nariño has about 40,000 coffee farms, two-thirds of which, average around 3 acres in size. Nariño’s proximity to the equator delivers intense exposure to the sun (relatively constant and powerful year-round), which influences the cherry maturation rate. In Buesaco, warm air rises from the deep canyons at night and acts like a protective blanket for the coffee plants perched on the mountain tops. These combined attributes cause coffee plants to passively absorb the sun’s energy during the day and then come alive at night when the conditions are less harsh.

    Origin Information

    Antonio Gualguan
    Veracruz, Buesaco, Nariño, Colombia
    June - August 2017
    2000 meters
    Sandy loam
    Fully washed and dried inside solar dryers that provide protection from the rain
    Brewing Method Recommendation: It is hard to make this coffee taste anything other than outstanding on filter brews.  We also tried this one on both Fetco commercial machines and our home Bonavita automatic drip machine for our filter brew, tasting great at a fairly standard 16:1 water to coffee ratio. We extended the ratio for Chemex recipes to 17:1 and enjoying some of the more subtle flavors:
      • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 425g
      • Ratio: 17 to 1
      • Brew Time: 04:30 is a good target on Chemex for this recipe

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