Colombia
Nariño
Francy Liceth Castillo
El Ubérrimo
Gesha
Washed
April
Green Apple, Kiwi, Herbs, Tangerine, Honeysuckle
2148 meters
N/A
25 kg; 35 kg
SOLD OUT
El Ubérrimo farm is operated by Francy Liceth Castillo in the Nariño Department of Colombia. “Ubérrimo” refers to the abundant production of the crops on the farm, which is a project shared primarily between Francy, her parents, and her five sisters.
In 2017, Francy undertook a new project at the farm to begin planting new coffee crops. This project required timely planning and execution, including seed selection, integrated warehouse management, instituting new soil conservation practices according to the terrain, and greater planting distances to encourage the growth and physiological development of the plants.
Farm tasks like planting, fertilization, and harvesting allow for Francy to employ the help of neighbors and family members. Production practices on the farm focus on using the least amount of agrichemicals in an effort to preserve the naturally occurring microbial life in the soil in order to support healthy and hardy coffee plants.
This lot of Gesha coffee underwent Washed processing. Harvested cherries were dry fermented for 72 hours prior to being depulped. The pulped coffee is then fermented with honey for 72–96 hours in a biodigester. The fermented coffee is then fully washed and dried in the sun for 15–20 days.
Nariño is one of Colombia’s 32 Departments. It shares a southern border with Ecuador and is home to thousands of smallholder coffee producing families. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production.
Nariño’s particular geography and proximity to coastal and land borders have historically transformed it into corridors for illicit trade routes, resulting in unwarranted violence against residents of remote mountain farms. Today, thanks to the particularly resilient and fearless spirit of Nariño’s farmers, the small region is a respected nucleus of coffee innovation.
