Maria Elsy Chavez A high-mountain washed process coffee from Nariño, Colombia * * * Coffee Details Origin: Vereda Altamira, Buesaco, Nariño, Colombia Producer: Maria Elsy Chavez Farm: Placer y El Arrayán Process: Washed Varietal: Caturra and Castillo Altitude: 2,150 masl * * * Tasting Notes Red Plum • Grape • Panela * * * Maria Elsy Chavez produces this coffee at Placer y El Arrayán, in the Altamira district of Buesaco, Nariño, at 2,150 metres. The high altitude slows cherry maturation, giving the beans more time to concentrate sugars before harvest. The farm is a family operation. Maria Elsy works alongside her husband, also a producer, with support from their 21-year-old daughter. Harvesting is manual and selective, with the family hand-picking only ripe cherries to ensure consistency across the lot. This coffee is a blend of Caturra and Castillo, processed as a Traditional Washed with 56 hours of fermentation to build complexity while keeping the cup clean. It's then dried naturally over 10 days, a slower drying method that helps preserve the coffee's flavor over time. In the cup, expect bright acidity and an elegant body, with clean, complex notes of red plum, grape, and panela. * * * Best for: Filter • Pour Over

Maria Elsy Chavez A high-mountain washed process coffee from Nariño, Colombia * * * Coffee Details Origin: Vereda Altamira, Buesaco, Nariño, Colombia Producer: Maria Elsy Chavez Farm: Placer y El Arrayán Process: Washed Varietal: Caturra and Castillo Altitude: 2,150 masl * * * Tasting Notes Red Plum • Grape • Panela * * * Maria Elsy Chavez produces this coffee at Placer y El Arrayán, in the Altamira district of Buesaco, Nariño, at 2,150 metres. The high altitude slows cherry maturation, giving the beans more time to concentrate sugars before harvest. The farm is a family operation. Maria Elsy works alongside her husband, also a producer, with support from their 21-year-old daughter. Harvesting is manual and selective, with the family hand-picking only ripe cherries to ensure consistency across the lot. This coffee is a blend of Caturra and Castillo, processed as a Traditional Washed with 56 hours of fermentation to build complexity while keeping the cup clean. It's then dried naturally over 10 days, a slower drying method that helps preserve the coffee's flavor over time. In the cup, expect bright acidity and an elegant body, with clean, complex notes of red plum, grape, and panela. * * * Best for: Filter • Pour Over