Singled out as one of the top lots from the region, Maria Gloria Neira Santos's farm, El Palto, is blessed with high altitudes, ideal climates and nutrient-rich soil which allows the production of high quality and organic coffee.
As a member of the Alpes Andinos since its founding in 2019, Maria also benefits greatly from the association with higher pricing for her products and training sessions for coffee production. Alpes Andinos believes that producing great quality leads to producer empowerment and wider benefits for coffee families. Maria also reigns as the president of the women's group QORI Coffee, facilitating coffee knowledge to other female producers in the area.
Together with her husband, they conduct all agricultural work on the farm, including consistent selective tree pruning which maintains the quality of the crop and increase yield. To focus on each variety individually, the farmers work 15-year rotations. When a plant reaches the end of its 15-year life cycle, the tree gets cut just 30cm from the ground, stimulating new growth. To prepare for this practice called "Zoca", the same variety trees are planted 2 years in advance, which means there is a constant supply of mature cherries.
Situated 1850 meters above sea level, El Palto reaps the benefit of slow maturation of coffee cherries, improving the coffee quality naturally. At the farm, cherries are carefully handpicked and are then floated in cool clean water to remove low density cherries. They are then placed in fermentation barrels to ferment for 72 hours before being depulped with a pulping machine in Maria's home. The coffee is then fermented another 24 hours to breakdown the remaining mucilage. Fresh water from the mountain is used to wash the coffee before sun dried for 10 to 15 days. Coffee is then stored in polypropylene bags to preserve quality during transport to the warehouse, where they are prepped for export.
This results in a gentle and smooth cup, bringing forth a complementing acidity of citric and yellow stone fruits akin to nectarines and pears.
Recommended to rest beans for 7-10 days from roast date before consuming.
