REGION: Sandona, Nariño
ALTITUDE: 1,800 MASL
PROCESS: Long fermentation 72 hours
Owner of La Joya, Don Franco, inherited his love for coffee from his parents who had been farming both coffee and sugar cane for many many years. A truly hands on family experience, the children in the family always work alongside their parents passing on the heritage.
20 years ago he purchased the La Joya farm and has since dedicated himself solely to coffee cultivation, adopting the latest technical processes. This has allowed him to continue experimenting with different types of processing techniques.
This coffee has been fermented using additional strains of yeast in the fermentation tanks. This has allowed Don Franco to intentionally create a unique flavour profile, accentuating the notes of wine and cherry.
P R O C E S S
This coffee is handpicked allowing for a more thorough collection of ripe cherries. It has had an on cherry fermentation for 24 hours before being depulped, with a further 72 hour in tank fermentation along with added yeast.