We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: El Tablon De Gomez, Nariño
Varietal: Caturra
Process: Washed
Altitude: 1987 masl
 
In the mountains of Nariño, there is a quaint little town called Tablón de Gomez where coffee has played a pivotal role in its development. Coffee has also been very important, as in the past many farmers decided to switch from illegal crops to coffee, allowing them to have a more peaceful life. In this area, Adrian Gomez lives with Gloria Yela, his wife, on their farm Campo Alegre. Coffee is a family tradition for Adrian Gomez; the knowledge and passion were passed down to him by his father. With this, Adrian started learning how to achieve better quality, improve processes, and market his coffee. It's been a journey that started back in 2014, and then switching to specialty coffee motivated by the prices, which in turn have improved his quality of life. At the farm, he works alongside his father who helps with cherry picking, his mother who assists with food and selection of the parchment coffee, and his brother with daily farm activities and management. Hence, he feels special being able to work with his family and share the passion for coffee with them.
 
Adrian begins the coffee processing by picking only the red cherries, which he then takes to the wet mill on the farm. There, he pulps the cherries, which are then left to ferment in tanks for 24 hours. When ready, he transfers the coffee to his parabolic drying space, where it will take 8 days for the coffee to achieve its ideal level of humidity.