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I'm thrilled to offer this exceptional lot from Nolberto and his son, Yefferson. Expect bright raspberry and candied lemon notes upfront, with a sweet, buttery shortbread texture that makes this coffee approachable while maintaining serious complexity. Elegant florals linger in the background, adding a delicate layer to the cup.
Nolberto is a third-generation coffee farmer in El Ruby, Colombia, who manages his farm organically. He makes his own fertilizing spray using Super Magro, worm leachate, and microorganisms – products he also sells to neighbors who also farm organically. Most of his farm is shaded by trees that fix nitrogen in the soil and contribute organic material to natural decomposition processes. As climate change brings heavier rains to the steep hillsides, shade coverage has helped prevent erosion.
Nolberto works closely with his son Yefferson, who's trained as a sample roaster and cupper. *Their unique processing method involves floating cherries to remove defects, fermenting whole cherries in sealed barrels, de-pulping, and continuing fermentation for 60-70 hours. The coffee is washed twice – first in a full tank of water, then again with a reduced amount of water. It is initially dried in marquesinas (covered drying patios) for 2-3 days, then moved inside their home to an attic-like space where it's rotated once daily for 20-25 days (depending on weather conditions).
About the variety: Caturra Chiroso gained recognition in Urrao, southwest Antioquia, when the region’s producers began winning competitions. Recent genetic studies suggest this variety is linked to Ethiopian landraces rather than to the Bourbon/Typica family. Nolberto planted 2,000 Chiroso trees seven years ago, and he plans to add another 2,000 this year. Thank you to Shared Source for prioritizing partnerships with ecologically conscious farmers like Nolberto and for bringing this coffee to the US.