Back in February this year we took to the skies for our #colombianinitiative trip. The goal? To visit farms, cup loads of coffee and bring the best ones back to Ireland. This Microlot is quite simply stunning and hails from Nueva Zelanda, winner of the prestigious Colombia Best Cup 2018!!! A huge achievement for Jairo Quiñones Quinayas, his family and team – so well deserved!
We’ve taken a slightly different approach to the roast profile on this: roasted for espresso in a slightly stronger southern hemisphere style, enhancing flavours without burning them off: a deliciously sweet, full bodied espresso with tangy zips of Orange.
Region: Pitalito, Huila
Altitude: 2100 masl
Varieties: Colombia Varietal
Notes: Maple Syrup, Caramel, Orange
Preparation: Espresso or a big bold filter!
Jairo Quiñones Quinayas has always been surrounded by coffee. His parents are farmers as well, and 15 years ago his father gave Don Jairo a piece of land for planting his own crop. He was able to expand his landholdings with the earning from the coffee and says that even though the work is hard, he has been able to make a good living with farming. He emphasizes the importance of picking only ripe cherry, and after experimenting with his fermentation process he found that using water gave him better quality and more control. Don Jairo grows his coffee on 4.5 hectares of a 5-hectare farm, and has about 22,000 trees … this estate took us hours to drive to …. winding up through villages and then out along mountain ridge after ridge, right up to what seemed the edge of the range where his estate was right on the pointy end of it. How they ever made roads into these places is amazing. 4 x 4 all the way. Here he lives with his 2 children in a very frugal existence, but still, was able to afford us such hospitality and dished up an amazing meal for us having made the long journey up to him. We were humbled and are only too happy to pay excessively for only a few bags of such amazing coffee.
The cherries are harvested every 20 days during the season, de-pulped at 6am the following day, and fermented for 24 hours under water before being washed three to four times. The coffee is then moved to parabolic driers for between 3–15 days.