This coffee was produced by Norbey Quimbayo and his wife. Norbey's farm, La Esmeralda, is located in Acevedo, Huila, less than an hour from Pitalito. The Huila department boasts the perfect combination of volcanic soils and regular rainfall for producing distinctive specialty coffees.
She enrolled in the Federation's coffee grower programs, where she learned different strategies to improve the quality of her coffee. She replanted her coffee plants with unique varieties, such as Tabi.
Following strict criteria for maturity and physical separation by flotation, the coffee is ready for anaerobic processing. Once pulped, the coffee cherries are placed in a sealed tank where the atmosphere is pre-filled with CO2 gas. Here, the cherries ferment without the aid of yeast or oxygen, in this case for 30 hours.
Norbey completes the process by slowly sun-drying the coffee beans on raised beds until they reach their ideal moisture content. This anaerobic drying process is known for enhancing tropical and sweet flavors. Combined with the high-altitude conditions (over 1800 meters above sea level, resulting in slower-growing cherries), this produces a delicate and complex cup that evokes dreams of yellow stone fruit.
I N 20 grams of coffee
OUT 320 ml in cup
Time between vertigo 30 seconds.
Water temperature 96ºC
THE FARM
Norbey inherited his father's farm about 25 years ago. During the first few years, they experienced a coffee boom, producing commodity-quality coffee, but after the crisis and the price drop in 2006, their financial results began to suffer.She enrolled in the Federation's coffee grower programs, where she learned different strategies to improve the quality of her coffee. She replanted her coffee plants with unique varieties, such as Tabi.
Following strict criteria for maturity and physical separation by flotation, the coffee is ready for anaerobic processing. Once pulped, the coffee cherries are placed in a sealed tank where the atmosphere is pre-filled with CO2 gas. Here, the cherries ferment without the aid of yeast or oxygen, in this case for 30 hours.
Norbey completes the process by slowly sun-drying the coffee beans on raised beds until they reach their ideal moisture content. This anaerobic drying process is known for enhancing tropical and sweet flavors. Combined with the high-altitude conditions (over 1800 meters above sea level, resulting in slower-growing cherries), this produces a delicate and complex cup that evokes dreams of yellow stone fruit.
THE GRAINS
Origin: Acevedo, Huila
Roast: Filter or Espresso Roast
Producer: Norbey Quimbayo
Altitude: 1,850 meters above sea level
Variety: tabi
Benefit: dry or anaerobic fermentation
Tasting notes: This is a complex, silky, and delicate coffee. On the palate, it has notes of yellow stone fruit.
THE IMPORTER
This batch has been selected by Confinet, imported and roasted by the Osorio Family. From tree to cup.THE RECIPE
I N 20 grams of coffee
OUT 320 ml in cup
45-second pre-infusion: 60 grams of water
1st pour: 156 grams of water
2nd pour 104 grs of Water
Time between vertigo 30 seconds.
Water temperature 96ºC
Extraction: 3 min
Water 90 ppm
Water 90 ppm
