El Cabuyo is the name of Adriano Pillimue’s mountainside farm near Inza in the region of Cauca, Southern Colombia.
Adriano has around 500 coffee plants - all of them caturra trees; he’s been growing coffee here for 18 years - we’re thrilled to be sharing this amazing micro-lot with you.
Our tasting notes:
Pear, raisin and fig with hazelnut cream and dark chocolate.
El Cabuyo comprises just one hectare of land planted with around 500 coffee plants. Once harvested the cherries are pulped and fermented for between 20-40 hours, depending on the conditions that day. After this the coffee will be washed and sun-dried for between 8 and 15 days.
We sourced this coffee with the help of the Asorcafe co-operative who have been working out of Pedegral, Inza, since 2003.
We’re thrilled to be able to share this amazing micro-lot with you.