clean and crisp with notes of apple, tart cherry, and nutella
farm: el guayabal
producer: jaer alberto palacio morales
varietals: caturra, colombia
process: fully washed - sun-dried for 8 days, 14-16 days of fermentation
elevation: 1980 masl
importer: balzac brothers
from balzac brothers:
Catalina Vásquez, a fourth-generation coffee producer, helps manage and market harvests from her family’s three coffee farms in Antioquia. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and her family have invested in other farmers throughout the country to create a modern Colombian coffee brand called Cafelumbus. By sourcing coffee from farmer friends in other regions of Colombia Cafelumbus ensures a constant supply throughout the whole year.
Jaer Palacio Morales, Gloria Ruiz, and their two children, Samuel and Miguel, own El Guayabal where they have producing coffee for 10 years. Jaer has always been surrounded by coffee throughout his life and bought Guayabal after a friend suggested he produce coffee in Antioquia. Since then Jaer and his family have been working to perfect their coffee. El Guayabal is located at 1,980 meters above sea level. Jaer has planted Caturra and Colombia on the farm and has been experimenting with perfecting washed coffees on his small 5-hectare land. He produces around 45 bags annually. This lot was fermented for 14-16 hours and then sun-dried for approximately 8 days.