• Producer Inés Perafan Piamba
• Attributes Bourbon Aji
• Origin Finca Los Olivios, Puerto Lleras, Colombia
• Flavours hibiscus and rose, grape, delicately spiced, toffee
• INÉS PERAFAN PIAMBA Borbon Aji from Ines’ 2 hectare farm Finca Los Olivos in the township of Puerto Lleras at around 1650 maslInes grew up in a coffee-growing family, as one of ten siblings helping their family to tend to the coffee plots. Today, she and her 20 year-old daughter Sandra work on the farm together, tag-teaming between household chores, cooking for the family and for pickers, and processing coffee. Their coffee has been recognized for high quality- they placed in the Cup of Excellence in 2011, and are proud of their success. Their farm is in the township of Puerto Lleras, and they de-pulp and ferment the coffee on the farm, before bringing wet coffee down to their home closer to town. Sandra is inspired by her mother’s example, both as a farm manager and as a mother- and she’s motivated to continue Ines’ legacy.
• PROCESSING
  This coffee is from Ines’ 2.5 year old Borbon Aji trees (seed cultivated by another Guacharos member, Ildefonso). To process it, Ines picks ripe cherries, floats in water to remove the over- and under-ripe cherries and commences a cherry ferment in plastic bags for 12-24 hours, depending on the weather- she’s careful to keep the bags with cherries especially cool during this initial fermentation period. From there, she depulps the coffee, and then ferments it for an additional 36-40 hours in a tank before washing it. From there, her coffee is sun-dried for around 15 days, and then dried under shade cloth for 10 more days.  Parchment coffee is stored in Grain Pro bags at home to ensure that humidity is stable at around 10.5%

For more info on brewing your coffee for maximum enjoyment, check out the Brew methods page.

Roasted for filter brewing.

We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.