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"At 18, I left Colombia in search of new opportunities in the UK. But it wasn’t until I returned home, standing once again in the fields of Cajamarca, my birth town, that I truly understood what purpose meant. It wasn’t hidden in cities or jobs, it was rooted in my heritage, in the volcanic soil beneath my feet, and in the stories carried by each coffee bean."
Edward Montiel
Nestled in the heart of Colombia’s coffee belt and shadowed by the majestic Volcán Machín, Cajamarca is one of the country’s most prized high-altitude coffee-growing regions. Its nutrient-rich volcanic soil, cool mountain climate and dense cloud forests provide optimal conditions for cultivating speciality-grade Arabica beans.
Processing
This microlot showcases the Tabi variety, a rare hybrid of Bourbon and Typica, known for its aromatic complexity and natural resistance to disease.
The coffee cherries are dried naturally for about 88 hours with the cherry skin on. The result is a rich, almost perfumed flavour and aroma profile with bright notes of strawberry, sweet cream and blackberry.
Fika Recommends
This creamy, fruity microlot makes a great filter coffee and a bright espresso with long-lasting berry notes.