This is our first year working with the Enciso family and we are extremely excited to offer their coffees to you! The extended Encico family pushes into over 75 individuals, almost all of whom grow coffee in the surrounding area. In 2017, after 15 years as coffee producers, the family came together to set-up a small community wet-mill on their farm ‘Roma’, purchasing parchment and cherries from neighboring farms. The area has many local indigenous farmers from the Nasa tribe who also deliver coffee to the wet mill at Finca Roma. The younger generation of the Enciso family have focused on strict processing and quality control, with three members of the family being licensed Q Graders. This attention to processing shines through this very clean and well-fermented natural processed coffee. All cherries are dried on raised beds in solar dryers. The high elevation of the processing site allows slow, low temperature fermentation.
Gaitania is known for harvesting a lesser-known variety locally called San Bernardo, a natural dwarfed Typica mutation with bright acidity and rich chocolate notes. San Bernardo is likely very similar to the Pache cultivar that we source from Central America.
I'm not a big fan of Colombian coffee. This cup is one to be proud of. The honey flavor and the bright acidity are very pleasant. The plum and melon notes come through strongly.
It is a unique cup and I am loving it.It tastes more like a good African coffee than a Colombian.
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