Finca Hato Viejo is a family-owned farm, administered on a daily basis by Martha Luz Camelo. Martha Luz is in charge of managing the day-to-day operations of the farm, including the processing of all the coffees. At 2,000 meters, the elevation is in-line with many in the region, but what makes this farm unique is the sub-region within Nariño: located approximately 30 minutes from the capital, Pasto, but in an area not historically known for producing coffees (there may have been one or two other farms in the area, compared to traditional regions where the density of trees basically heads to the horizon). In total, the farm is 21 Ha, with approximately 7 planted in coffee. Of those 7, approximately four are of the Caturra variety, two of the Castillo variety and a one of Catimor. This lot is comprised of 100% Caturra and was processed using a dry fermentation of 42-44 hours. Once the coffee has been washed, it is dried in a parabolic dryer for between 10-15 days. --Info Courtesy of The Coffee Quest
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