Jhon Fredy Salcedo
“From a young age, my mother taught me to value work. Due to a lack of economic resources, at the age of 16 I moved to the Huila region to the farm of Don Libardo Ortiz, father of William and Julian Ortiz, whom I have known for 10 years. They both taught me about coffee. They not only taught me more about the crop but motivated me to grow coffee. They gave me a few coffee seeds, and that’s how my story began, through their kindness and desire to share the knowledge they had about growing and processing coffee.”
COUNTRY
Colombia
REGION
Buesaco, region Nariño
FARM
finca Arrayanpamba
ALTITUDE
2.100 m.n.m.
SIZE OF THE FARM
6 ha
COFFEE VARIETIES
Borbon Rosado, Castillo, Caturra
ABOUT THE FARM
“The history of my farm began in 2019, because I managed to convince my mother to plant the first coffee trees. After two years, we started to see the first fruits, which created a lot of excitement in the family because it was the first experience with coffee. We put everything on the advice of the Ortiz family, because we trust them very much. “
“Our goal is to improve every day in terms of the quality of coffee growing and processing. The cool, dry climate allows the stone fruit more time to mature optimally, which is reflected in the delicate, floral and aromatic notes of every cup of coffee we produce on our farm.
Our coffee is processed in a very artisanal way. We don’t yet have the resources and money to renovate the farm, but step by step we are moving towards our dream.”
ABOUT THE LOTS
Coffee from the Nariño region has been attracting us for several years. We can say that since the beginning of Chicas (2019). Thanks to our collaboration with William and Julian Ortiz, we got our hands on these great lots from Nariño. The coffees from this area are different, characterized by their full body and a kind of umami taste, the coffee lacks absolutely nothing, it is full-bodied, sweet, fruity. The beans are smaller and harder due to the higher altitude where it grows and matures.
CO-23-086 Nariño Jhon Fredy Salcedo
Coffee cherries are harvested only when ripe. They are then left to oxidise in a wet mill hopper for 2 days, then ground in a small mill and left to ferment for a further 2 days before being completely washed and dried on pátio on direct sun.
