El Naranjo

This coffee comes from the municipality of Yacuanquer in Nariño, southern Colombia, grown at an altitude of approximately 1900 meters on mineral-rich volcanic soil. It is composed of Caturra and Castillo varieties. The coffee is part of Azahar Coffee's Collectors Project, produced by eleven producers including Jovanny Delacruz, Ancizar Lasso, Lauro Chaves, and others. The cherries are picked at full ripeness, sorted by flotation and hand-sorted to remove overripe or underripe cherries. It is then mechanically depulped and passed under water to remove mucilage, followed by dry fermentation for 18 to 30 hours. Finally, it is dried on raised beds for 18 days. The coffee is round and sweet, offering a delicate espresso or complex filter.