PINEAPPLE, MIXED BERRY JAM & CHOCOLATE TRUFFLE
Sourced & roasted for FRUIT-FROWARD ESPRESSO or JUICY FILTER brews
Process: Natural
Variety: Caturra, Castillo, Colombia
Elevation: 2000m
Region: Nariño
Jermy Pedraza is a third-generation coffee producer and agronomist working in El Convento, in Nariño’s Chachagüi municipality. He owns Finca La Joya, a four-hectare farm at around 2000 meters above sea level, where he cultivates varieties including Typica, Castillo, Colombia, and Pink Bourbon.
Processing at La Joya begins with selective harvesting of ripe cherries, followed by flotation and manual sorting. For this lot, a blend of Caturra, Castillo, and Colombia underwent natural processing with anaerobic fermentation in sealed bags for five days using a starter culture from previous lots. The coffee was then dried on raised beds for 10 days and finished in a mechanical dryer for an additional two days.
Jermy’s work reflects both deep-rooted tradition and a technical, experimental approach to processing, contributing to Nariño’s growing reputation as a hub for innovative, high-quality coffees.