|50% YACUANQUER MUNICIPALITY
||50% PEDRO + JOAO|
Several coffee-growing families produce this lot in Yacuanquer, a municipality in the department of Nariño, situated in Colombia's southwest region on the border of Ecuador. The production spans across three veredas (districts) in Yacuanquer; Arguello, Tasnaque, and Zaragoza. There are around forty thousand coffee producers in the Nariño department, most of which are smallholder producers with an average farm size of two hectares.
Producers: Yacuanquer Municipality
Variety: Castillo, Caturra
Fermentation: De-pulped, then fermented for 14-16 hours.
Drying: Dried on raised beds for 13-28 days.
Pedro Gabarra is a 6th-generation producer who grows coffee with his father, Joao Newton Teixeira. Environmental sustainability is of the utmost importance to Pedro and Joao. In 2019, they received an award for being the most sustainable coffee farm in Brazil. The farm is also a rehabilitation and release area for native bird species and has 2 aviaries.
Producer: Pedro + Joao
Variety: Yellow Bourbon
State: Minas Gerais
Fermentation: Pulped, then fermented without the use of water.
Drying: Dried with mucilage layer intact.