El Nido, Nariño, Colombia

About

Kenedy, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at El Nido farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. After sorting, Kenedy exposes the cherries to a 30 hours of underwater fermentation a critical step that enhances the coffee’s flavor profile. This controlled fermentation carried by Kenedy follows the Cofinet’s protocol, allowing the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a sweet and bright profile. ​The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee’s inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed  coffees a bright and lively character. After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away.