Cup Notes: Caramel, Fudge Brownie, Buttery
 
Origin: Colombia
Region: Nariño
Community: Campo Alegre
Farm: El Guaico
Process: Washed
Altitude: 1800
Fermentation: 18 hours, wet
Drying: 7 Days on patios, solar dryer or drying room
 
Coffee producers of Tablon de Gomez often share similar values and traditions. Typically handed down through inheritance, each farm is 1-2 hectares and produces 1300 kilos of parchment coffee per season on average. Community members or day laborers are hired during the harvest season while each family maintains their own farm throughout the year. Cherry is processed for defects, depulped and dried on-site. Parchment coffee is loaded onto a mule for transport or driven to the nearest dry mill. When coffee does not require immediate attention most producers focus on growing food for their community. When the opportunity arises some take action on improving the construction of their processing areas or homes. Growing coffee is a family tradition and is one of the most exported agricultural crops next to cut flowers in Colombia.