Ojo de Agua

Producer: Jose Rafael Reyes Burbano
Altitude: 1800 masl
Varieties: Castillo Colombia
Process: Long Fermentation

We are very happy to share that in this month’s subscriptions we have two coffees from the same family, the Reyes Burbano family in La Unión, Nariño. Being able to showcase coffees from both Finca Ojo de Agua and El Derrumbo allows us to highlight not only their consistent approach to quality, but also the diversity of varieties and processes they are working with.

The farm is led by José Rafael Reyes and his sons Mauro and Leonardo, who manage the operations and processing with a deep commitment to quality and consistency.

The coffee undergoes a meticulous and extended fermentation process, beginning with 24 hours of fermentation in cherry. After depulping, the coffee is fermented for a further 24 hours, giving it a total of 48 hours of fermentation. The coffee is then washed and then carefully dried.

Drying begins on patios for the first few days, allowing for a controlled and even start to the process, before finishing in parabolic dryers and silos. 

Mauro and Leonardo are deeply involved in experimenting with different coffee processes. In previous years their Ojo de agua lot was a Natural Coffee, this year they have gone with a washed, long-fermentation process. This prolonged fermentation gives the coffee a bright juicy quality of grapes balanced by a smooth white chocolate sweetness.