Popayán Reserve Washed Process Cupping Notes: caramel, molasses, chocolate, tangerine Score: 85+ points Origin Popayán, Cauca, Colombia 1500-2070 m.a.s.l. | Volcanic ash soils | 19°C Annual rainfall: 1700-2000mm * * * The Region Popayán, situated in the department of Cauca at 1,700 meters above sea level, offers ideal conditions for cultivating exceptional coffee. Sheltered by the Andes mountain range, the region enjoys consistent climatic and altitudinal conditions that are perfect for developing beans with sweet and citrus profiles—hallmarks of Cauca's renowned coffee character. The Program "We work closely with approximately 75 growers who have contributed to this program and with whom we have established long-term relationships. Through this program, farmers are incentivized to prioritize quality, and based on assessments, we offer premiums of up to 20% above market prices" - Cofinet The coffees in this program come from farms cultivating Colombia, Castillo, Caturra, Catimor, and Typica varieties—each contributing to the lot's complexity and balance. The Process Following careful cherry selection, the coffee is de-pulped and thoroughly washed to completely remove the mucilage. This fully washed method highlights the coffee's inherent clarity and brightness. The beans are then spread on raised beds and dried for 5-7 days, with careful monitoring to reach the ideal moisture content. This meticulous approach preserves the coffee's unique flavors and characteristics. The Result A clean, balanced cup showcasing the best of Cauca: bright tangerine acidity, layers of caramel and molasses sweetness, cacao nibs, and luscious stone fruit notes. This is quality-driven coffee that honors both the land and the farmers who cultivate it. Brewing Recommendations - **Grind:** Medium to medium-fine - **Methods:** Pour-over, French press, espresso, or drip - **Water temperature:** 195-205°F - **Coffee-to-water ratio:** 1:15 to 1:17 * * *

Popayán Reserve Washed Process Cupping Notes: caramel, molasses, chocolate, tangerine Score: 85+ points Origin Popayán, Cauca, Colombia 1500-2070 m.a.s.l. | Volcanic ash soils | 19°C Annual rainfall: 1700-2000mm * * * The Region Popayán, situated in the department of Cauca at 1,700 meters above sea level, offers ideal conditions for cultivating exceptional coffee. Sheltered by the Andes mountain range, the region enjoys consistent climatic and altitudinal conditions that are perfect for developing beans with sweet and citrus profiles—hallmarks of Cauca's renowned coffee character. The Program "We work closely with approximately 75 growers who have contributed to this program and with whom we have established long-term relationships. Through this program, farmers are incentivized to prioritize quality, and based on assessments, we offer premiums of up to 20% above market prices" - Cofinet The coffees in this program come from farms cultivating Colombia, Castillo, Caturra, Catimor, and Typica varieties—each contributing to the lot's complexity and balance. The Process Following careful cherry selection, the coffee is de-pulped and thoroughly washed to completely remove the mucilage. This fully washed method highlights the coffee's inherent clarity and brightness. The beans are then spread on raised beds and dried for 5-7 days, with careful monitoring to reach the ideal moisture content. This meticulous approach preserves the coffee's unique flavors and characteristics. The Result A clean, balanced cup showcasing the best of Cauca: bright tangerine acidity, layers of caramel and molasses sweetness, cacao nibs, and luscious stone fruit notes. This is quality-driven coffee that honors both the land and the farmers who cultivate it. Brewing Recommendations - **Grind:** Medium to medium-fine - **Methods:** Pour-over, French press, espresso, or drip - **Water temperature:** 195-205°F - **Coffee-to-water ratio:** 1:15 to 1:17 * * *