San Pablo is located in the northeast of Nariño, a small town surrounded by mountains. The small farmers here deliver the processed coffee to Cooperativa de Cafes Especiales de Nariño Coop which has its own office, cupping room and warehouse. They would decide to sell coffee beans individually (S.O.E.) or mixed (Blend) according to the size of coffee beans received and the cup measurement report of each batch.
Castillo 40%, Caturra 60%
Dry Anaerobic Fermentation
walnut, jujube, sugar
Cherries are pulped and exposed to a dry anaerobic fermentation of 26 hours. This batch is a combination of 1600M-1900M, the cupping scores of these coffee are all above 85.