Alberto Pajimuy, Colombia

Alberto Pajimuy’s farm is located 2100 meters above sea level in the Juanambu canyon of Aponte, Narino.
This farm is part of the communal lands of the indigenous Inga community, which is governed by a group of elders that uphold ancestral laws and traditions.
Uniquely, Alberto processes his honey coffees with a faster fermentation time of 24 hours instead of the normal 48 hours in his community. After letting the pulped coffee rest for 24 hours, he dries on raised covered beds for 4 weeks. Alberto decided to use this shorter fermentation time in order to dry and process coffee faster without losing the honey process flavor.  This method in combination with perfect cherry selection and distinct wet/dry seasons make this a lovely & interesting honey-processed coffee.
Variety: Caturra, Variedad Colombia
Honey Process
Taste Notes:
Tropical Fruit, Floral, Citrus

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