La Jacoba- Espresso
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LA JACOBA
ORIGIN: Colombia
REGION: La Unión, Nariño
ALTITUDE: 1,800–1,900 MASL
VARIETAL: Caturra, Castillo
PROCESS: Washed
La Jacoba is a family run farm in the highlands of La Unión, Nariño, where steep slopes and rich volcanic soils create ideal conditions for growing expressive coffees. At altitudes between 1,800 and 1,900 metres, the cooler climate allows cherries to ripen slowly, developing layered sweetness and vibrant acidity in the cup.
The López family has cultivated coffee in this region for generations. Their approach combines time honoured practices with a commitment to quality and consistency. Cherries are hand-harvested at peak ripeness, depulped the same day to preserve clarity, and fermented in small batches for close monitoring. The coffee is then washed with fresh spring water and dried slowly on raised beds and patios.
Careful attention to drying is central to La Jacoba’s success. Given the region’s variable climate, the family employs both sun and shade drying to achieve uniformity, protecting the beans and enhancing their stability over time.
Expect a clean, balanced cup with crisp citrus brightness, red fruit sweetness, and a silky body. Subtle floral notes and a lingering caramel finish reflect both the altitude and the care behind every harvest.
