San Antonio, Single Origin Colombian Coffee

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  • Origin: Finca San Antonio de Paltapampa, Consacá, Nariño - Colombia
  • Altitude: 1840
  • Varietal: Colombia
  • Process: Washed
  • Fermentation: 36 hours
  • Drying Time: 20 days
  • Tasting Notes: Blackcurrant, Lime & Brazil Nut

Pedro Benavides is a second-generation coffee-grower, from the department of Nariño. He lives in the municipality of Consacá, which is located on the circumference of the semi-active Galeras Volcano, in the vereda El Tejar.

San Antonio de Paltapamba sits at 1,840 m.a.s.l. His cafetales are scattered with shade trees. When the Colombia cherry is ready to be picked at its peak moment of maturity, Pedro hires 10 to 12 itinerant pickers who arrive from other departments specifically to work the coffee harvest. Once they bring the cherry in from the field, it is de-pulped and fermented in a porcelain tile-lined tank for a period of 36 hours.

The beans are then washed and laid out to dry on a homemade system of raised beds which Pedro installed on the rooftop of his home. The beds can be covered and uncovered with plastic panels depending on the weather and time of day, allowing the beans to dry in a controllable environment for about 20 days.