Luis Fernando Chavarro

Luis Fernando Chavarro

Colombia

Espresso

Luis Fernando Chavarro is one of the farmers who is part of a quality programme between Coocentral and Nordic Approach since 2012, he have actively increased his quality and production with technical assistance from the Coop. His farm is located at 1800 meters in Tarqui. Cherries are handpicked by the farmers. After fermentation (20 to 25 hours), the coffee is washed and floaters and damaged cherries are separated. The coffees are rinsed in clean water before being sent to the parabolic dryers.

Fruity, sweet, delicate and bright with jammy finish
Recipe
Espresso
DOSE WEIGHT TIME TEMP
19,0 gr. 43 gr. 29 sec 96 ºC
PHOTOS
Ongoing cupping with Nordic Approach team. See! mugs are totally fine! Multiple cups of each lots is important as it can shows how consistent a lot actually is
Ongoing cupping with Nordic Approach team. See! mugs are totally fine! Multiple cups of each lots is important as it can shows how consistent a lot actually is.
Beautiful view from Tarqui
Beautiful view from Tarqui.
Parabolic dryers, parchment coffee being dried. due to the humid climate and lack of sun in this region, this phase can take a whole month Parabolic dryers, parchment coffee being dried. due to the humid climate and lack of sun in this region, this phase can take a whole month
Parabolic dryers, parchment coffee being dried. due to the humid climate and lack of sun in this region, this phase can take a whole month.
Arabicas need high altitudes, some steep slopes can be really tricky for the pickers
Arabicas need high altitudes, some steep slopes can be really tricky for the pickers.
Inside of the family's house
Inside of the family's house.
Two visitors drinking an Aguela : A local beer from Bogotá
Two visitors drinking an Aguela : A local beer from Bogotá.
Here a plan of the domain. You can see how it is organized in 24 separated lots
Here a plan of the domain. You can see how it is organized in 24 separated lots.
Horses & shelter shelter & stone oven
Horses, shelters and stone oven.
DETAILS
  • ORIGIN : Tarqui, Huila, Colombia
  • ALTITUDE : 1800 masl
  • HARVEST : 2016
  • PICKING : Coffees are picked in 3-4 passes. Meaning the producers/workers pick the ripe cherries in one block. Then they might wait a few weeks until it’s again a descent amount of ripe cherries to pick in that same place. Generally, the first and last pass is of lower quality, and the second and third will be considered as the best, with more ripe cherries and uniform quality.
  • PROCESS : Fully washed. After fermentation (20 to 25 hours), the coffee is washed and floaters and damaged cherries are separated. The coffees are rinsed in clean water before being sent to the parabolic dryers.
  • CULTIVAR : Caturra
  • HUMIDTY : 11.8 %
  • GREEN DENSITY : 667.4 g/L
  • ROASTED DENSITY : 394.0 g/L

More from this collection