Colombia Amparo Moncayo Botina
Colombia Amparo Moncayo Botina
Roasts and ships Monday, Tuesday & Thursday only.
Couldn't load pickup availability
Characteristics
Strawberry, Vanilla, Sassafras
El Encinal
Amparo & Edmundo Botina
1900 - 1950 MASL
Caturaa
Washed
Vereda of La Caldera
Story
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, 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. With each pass through rows of Caturra trees, Amparo ensures the hand-picked coffee cherry is at its optimal ripeness (one of the most important steps in the farm management system). The fruit then goes into a traditional post-harvest process, where the beans are depulped, washed, and then fermented 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.
