Colombia Beto Narvaez Espresso

Tasting notes: Raisin and sultana sweetness, white and yellow florals plus some clean candied fruit notes.

Coffee breakdown:
Origin: Southern Huila, Colombia
Variety: Caturra
Process: Natural
Producer: Beto Narvaez
Altitude: 1550-1650 m

Beto has been a coffee grower since he was 13 years old (when he left school), planting coffees in a plot that his mother let him manage – from there, he purchased more trees, and slowly – parcel by parcel – he was able to purchase a farm from his uncle. Beto, while freely sharing that he doesn’t have much formal education, is proud to have learned coffee production step by step, and he has had great success (Beto won 2nd place in the Huila-wide Yara competition in 2015).

From there, Beto realized that he liked focusing on coffee quality. He joined the Guacharos group about 4 years ago - he knew the leader Edilma Piedrahita from his participation in a previous coffee association where they were both members.

PROCESSING: After manual sorting and floating, cherries are fermented in hermetic GrainPro bags for 18-20 hours. Then the fermentation continues for 48-50 hours in de-pulped form (also in bags), terminating in a ‘thermal shock’ washing practice to seal the seed, retaining the flavours created during fermentation.