Colombia | Atanquez | Wild Yellow Typica | Washed | Filter | 250g
Region: Valledupar, Cesar
Elevation: 2000 masl
About: Originating from the jungle surrounding the small village of Atanquez, this coffee holds a unique distinction. Unlike most cultivated coffee, it flourishes untamed in the valleys that descend from the Sierra Nevada de Santa Marta mountain. The variety, Yellow Typica, is exceptionally rare due to its susceptibility to pests and diseases. However, within these valleys, it has been carefully preserved and nurtured by the Kankuwamo tribe, the indigenous inhabitants of the region.
The journey to reach the coffee was an arduous one, requiring hours of travel by car, mule, and finally, foot as the dense jungle impeded our progress. Nevertheless, the effort proved worthwhile as we discovered a truly enchanting place. The coffee's production was limited to a mere 288 kilograms, owing to the trees' low productivity and the challenging terrain. Nonetheless, we were content with the quantity we could procure.
To allow the rare terroir and character of this coffee to shine through, we specifically requested the fully washed processing method. This technique involves removing the outer skin and pulp of the coffee cherries before submerging them in water for fermentation.
Original: $19.39
-65%$19.39
$6.79
Description
Region: Valledupar, Cesar
Elevation: 2000 masl
About: Originating from the jungle surrounding the small village of Atanquez, this coffee holds a unique distinction. Unlike most cultivated coffee, it flourishes untamed in the valleys that descend from the Sierra Nevada de Santa Marta mountain. The variety, Yellow Typica, is exceptionally rare due to its susceptibility to pests and diseases. However, within these valleys, it has been carefully preserved and nurtured by the Kankuwamo tribe, the indigenous inhabitants of the region.
The journey to reach the coffee was an arduous one, requiring hours of travel by car, mule, and finally, foot as the dense jungle impeded our progress. Nevertheless, the effort proved worthwhile as we discovered a truly enchanting place. The coffee's production was limited to a mere 288 kilograms, owing to the trees' low productivity and the challenging terrain. Nonetheless, we were content with the quantity we could procure.
To allow the rare terroir and character of this coffee to shine through, we specifically requested the fully washed processing method. This technique involves removing the outer skin and pulp of the coffee cherries before submerging them in water for fermentation.
