• 5.250 KD


Cup Notes
Biscuit / Tamarind / Green Apple / Raw sugar / Cocoa

suggested for espresso and filter



Technical details
Uriel Benavides         Colombia   
Producer              Country
        Narino            1900-2000 mt
    Terroir               Elevation


Wet (washed)          Castillo  
 Fermentation        Cultivar    
       June 2017           January 2018
   Picked in            Landed in


        1500 kg              Vacuum packs
     Lot size                Arrived in
      Rubens Gardelli   Genio15 roaster
  Roast profile by    Roasted on



Uriel is an elderly man well respected in his community, by family and friends alike, for he has dedicated over thirty years of his life to the cultivation of coffee. His finca El Cucho is found in the municipality of Consacá, famous for its award-winning specialty coffees, which are ranked nationally in the top ten.

The department of Nariño, in Southwestern Colombia, is located very close to the equator. Steep slopes that seem to break open the earth, creating deep canyons, punctuate the landscape. Thousands of streams are born in these mountains, descending from the Andes and growing into flowing rivers. This region is home to five volcanoes that for centuries have quietly born witness to hundreds of coffee farmers’ harvests. It is here, at the foot of the active Galeras volcano, where Uriel Benavides’ finca is located.

At 2,000 meters above the sea, the Castillo variety coffee trees grow zealously.
In the spirit of someone who acknowledges that the learning process never ends, Uriel changed his crops over to the Castillo variety and has since seen incredible results. Due to the high altitude, the low temperatures during the night and long hours of sunshine during the day, the coffee beans contain a higher level of naturally occurring sugars and nutrients as well as providing a more balanced cup of coffee.

A coffee of a higher quality can help a coffee farmer attain a more sustainable and profitable business. Uriel is well aware of this and for this reason, once the harvest begins; he and his fellow pickers go to great lengths to only harvest the ripest cherries. He then de-pulps them and ferments them in tanks for sixteen hours. After the carefully managed fermentation period, he washes the beans making sure to remove any residue. The coffee is finally dried in raised beds and parabolic dryers for ten days while taking advantage of the regions’ low humidity.
This coffee is a treasure among the coffees of Consacá and further highlights the brilliant product coming out of this region.

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