Roasting date: 30/03/2021
Yermy Neyl Pedraza cultivates coffee at Finca La Joya in Chachagüí, Nariño at the high altitudes of 1,950 to 2,000 meters above sea level.
After selective handpicking, Yermy visually sorts cherry and then places selected cherry in clean bags to rest overnight. After 24 hours, cherry is pulped and fermented in tanks for 92 hours. Then, parchment is washed in clean water and laid in a parabolic dryer. Yermy rakes parchment frequently to ensure even drying. It takes approximately 8 to 12 days for parchment to dry.
The Nariño department sits in the far south of Colombia. It borders Ecuador and the high Andean peaks. It’s closeness to the equator enables coffee growing at very high altitudes. Many farms are located at heights surpassing 2,000 meters above sea level.
While coffee growing is not traditionally seen at such high altitudes, it is possible in Nariño thanks to plenty of sunlight, dependable and frequent rainfall and rich soils. Furthermore, the landscape helps ensure nights do not get too cold for growing cherry. The heat that accumulates in the bottom of canyons rises into the mountains at night, protecting cherry from the extreme nighttime cold that comes with such a high altitude.