- Variety: Caturra - Region: Nariño, Colombia - Process: Washed - Altitude: 1920 MASL - Harvest: Summer 2023 - Producer: Amparo Botina - Roast Level: Light In the cup We get a clean profile with sweet stone fruits like orange and black tea florals. This coffee has a citric acidity and a light yet silky body with a clean finish. Impressions: Orange, Red Florals, Black Tea, Meyer Lemon Clean Funky Terroir Experimental About The Producer Amparo Moncayo Botina has always had a passion for coffee, and through her continued cultivation follows the legacy of her family. She and her husband, Edmundo Botina, predominantly produce coffee on their farms, El Encinal and Los Arrayanes, in the municipality of Pasto. El Encinal, the higher of the two farms located between 1,900 and 1,950 masl, is situated within the Vereda of La Caldera. Caturra trees fill this hillside farm, and are sheltered by fique plants that are cultivated in tandem. Processing The coffees are depulped, washed, followed by a controlled ferment for 18-24 hours. After fermentation, they are placed onto raised beds to dry for 15 days. At the end of this time, the beans go to the Café Occidente Nariño cooperative for a final quality assessment. This is our second year working with Amparo. This coffee is another great example of how great Caturra is. This coffee is clean with sweet stone fruits like orange and black tea florals. For us, it's a daily drinker with excellent sweetness and balanced acidity. It’s an honour to again feature Amparo’s coffee.

- Variety: Caturra - Region: Nariño, Colombia - Process: Washed - Altitude: 1920 MASL - Harvest: Summer 2023 - Producer: Amparo Botina - Roast Level: Light In the cup We get a clean profile with sweet stone fruits like orange and black tea florals. This coffee has a citric acidity and a light yet silky body with a clean finish. Impressions: Orange, Red Florals, Black Tea, Meyer Lemon Clean Funky Terroir Experimental About The Producer Amparo Moncayo Botina has always had a passion for coffee, and through her continued cultivation follows the legacy of her family. She and her husband, Edmundo Botina, predominantly produce coffee on their farms, El Encinal and Los Arrayanes, in the municipality of Pasto. El Encinal, the higher of the two farms located between 1,900 and 1,950 masl, is situated within the Vereda of La Caldera. Caturra trees fill this hillside farm, and are sheltered by fique plants that are cultivated in tandem. Processing The coffees are depulped, washed, followed by a controlled ferment for 18-24 hours. After fermentation, they are placed onto raised beds to dry for 15 days. At the end of this time, the beans go to the Café Occidente Nariño cooperative for a final quality assessment. This is our second year working with Amparo. This coffee is another great example of how great Caturra is. This coffee is clean with sweet stone fruits like orange and black tea florals. For us, it's a daily drinker with excellent sweetness and balanced acidity. It’s an honour to again feature Amparo’s coffee.