Colombia Narino Natural - Chachagui

Milk chocolate, blood orange, plum, pomelo, watermelon

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2022/23
Status	Spot
Lot Number	P610987-1

Carteret, NJ: Out of Stock Bag(s)

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About This Coffee

This lot was sourced from our partners at Azahar Coffee: "Our Chachagüí Natural blend showcases the dedication of two families from the scenic municipality of Chachagüí, Nariño, and one from nearby Yacuanquer. The Castillo, Caturra and Colombia coffees that make up this blend were grown between 1,900 and 2,000 m.a.s.l by Amparo Maya Guerrero and Juan Francisco Ortiz Sepulveda from Chachagüí and Ruby Alida Paguatian Trejos from Yacuanquer. The cherry was hand-selected by mostly local pickers only when they were at their peak ripeness. The intact cherry is dry fermented (Juan Francisco uses bags) for a period of 90 to 96 hours, after which the cherry is rinsed and put out to dry. Each producer utilized a different drying method. Amparo used a parabolic dryer for 24 days; Juan Francisco used a mechanical dryer (that is literally built into the side of his house) for 5 days and Ruby dried her batch on a patio for 15 days."

Country of Origin	Colombia
Region	Narino
Producer Type	Small Holder Farmers
Farm Name	3 producers
Processing	Natural/Dry Processed
Processing Description	Sun-dried on raised beds and patios
Growing Altitude	1950m - 2000m

Harvest Season	2022/23
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Castillo, Caturra, Colombia

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.