Coffee
  • La Jacoba - El Magnífico
  • La Jacoba - El Magnífico
  • La Jacoba - El Magnífico
  • La Jacoba - El Magnífico

La Jacoba

Cupping notes

Fruity, sweet, chocolate

Body round, acidity integrated.

 

Finca ( The Farm)

This batch from La Jacoba was grown on nutrient-rich mountainous soil at an elevation of 1600 to 1800 metres above sea level. The lush surrounding forest land and abundant springs that flow through the farm accentuate its flourishing natural environment, where coffee trees grow under the natural protection of lemon and orange trees.

The high altitude of the Nariño region makes for sunny days followed by cooler nights, allowing for slow development of coffee cherries. Ripening slowly, the flavours can develop with greater complexity.

For the past few years, the Jacoba family has been working with new fermentation and drying techniques. Their community-oriented style of agriculture allows the quality of crops to improve year after year as experience and knowledge are passed on.

Process

Following manual harvesting, the coffee is pulped and left to ferment under observation for 48 hours. After fermentation, it undergoes several rounds of washing, during which time the inferior cherries rise to surface and are separated. The coffee then goes to a mechanical dryer where a semi-drying process is carried out to remove any humidity. Finally, it is taken to drying patios where it remains in the sun for about 15 days, shifting constantly to check that the drying is perfectly homogeneous.

Origin

Nariño, one of the 32 departments of Colombia, is the country’s southernmost province. Sharing a border with Ecuador, it is home to thousands of smallholder coffee-producing families. Colombia’s three Andean mountain ranges converge in Nariño, presenting ideal altitudes and fertile soil for the production of high-grown Arabica. Interestingly, its rugged slopes allow different temperatures to occur during the day over a relatively short distance.

This peculiarity presents different local topo climates and microclimates, creating specific conditions for the cultivation of coffee, particularly in terms of water availability, temperature, solar radiation and wind regime. Its proximity to the equator, more or less 1 degree north, means that the warm and humid winds from the bottom of the valleys rise at night, allowing coffee to be produced at heights that reach extreme altitudes, some at more than 2,300 metres above sea level!

This area of production has an annual average solar radiation of 1,660 hours, rain cycles of 1,860 mm, and soils with a high content of organic matter. This combination makes it possible to grow coffee at high altitudes and with temperatures on average of 19° C. Most of these production areas have shade, sustainability certifications and they display a great respect and love for nature.

Nariño’s particular geography and its proximity to coastal and land borders have historically transformed it into a corridor for illicit trade routes, leading to unwarranted violence against residents of remote mountain farms. Today, thanks to the particularly resilient and fearless spirit of Nariño’s coffee growers, the small region is a respected hub of coffee innovation.

Salvador Sans had the pleasure of participating as a judge in the 8th edition of the Colombian Cup of Excellence, held in San Juan de Pastos, Nariño in 2010. hicieron con la distinción “PresidentialAwards”. His preferred coffees were given the “Presidential Awards” distinction, and he was happy to see how his personal assessment coincided with the jury’s verdict.

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