San Isidro

ORIGIN: Colombia

REGION: Nariño 

ALTITUDE: 1700 masl

VARIETAL: Cenicafé

PROCESS: Washed 

TASTING NOTES: Chocolate, Red Fruits

Our good friend Don Pedro Rodriguez owner of Finca San Isidro came to coffee later in life. After many years working in medical sales, he began farming as a retirement project, driven by curiosity and a genuine love for coffee. 

Don Pedro tells us that one of the most important things that he and his team focus on is carefully selecting only fully ripe cherries. The coffee is then fermented for around 12 hours with the cherry intact, after the coffee is despulped it is fermented for a further 24 hours giving it a total of 36 hours of fermentation.  The coffee is then dried on raised beds.

Pedro is deeply interested in coffee varieties and has planted several on the farm, including Bourbon Rosado and Bourbon Orange. This coffee we are launching now is a Cenicafe varietal. One of the biggest reasons farmers plant Cenicafé developed varieties is resistance to coffee leaf rust royal, a disease that can devastate coffee farms.

Pedro’s hospitality is something everyone remembers. An afternoon spent in his kitchen, sharing a cup of his filter coffee while looking out across the farm, is a quiet reminder of the simple pleasures that make coffee so special and something we as a team at Fidela really enjoy sharing with our farmers, we highly recommend a trip to origin for anyone who loves coffee as much as we do.