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Cider · Orange Blossom · Tangy
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Nubia's coffee is similar to drinking a glass of cider. It has an apple-like sweetness, but with each sip, you'll notice a floral component of orange blossom, followed by a tang in the finish. Fruit forward but highly balanced is a great way to sum up this cup.
In a landscape that is often male-dominated, Nubia not only creates delicious coffees but showcases an era of hard work and immense skill at what she does. Those who like Amparo Maya from Colombia will enjoy this coffee.
Years of Purchase
Cider, Orange Blossom, Tangy
Coffee: 40 grams
Water: 480 grams
Total Brewing Time: 4:30
A first from Finca Santa Fe is Nubia Loaiza's Caturra. Nubia, by trade, was an architect and worked in the city for many years. After her father's passing 25 years ago, she inherited her farm, dedicated her profession, and loved growing coffee.
She started by growing commercial-grade coffee—of which a portion of her farm still does—and began producing specialty-grade lots four years ago. High volume can equal a quicker, larger payout but doesn't nearly encapsulate the cost to grow specialty micro-lots or allow for experimenting in other markets. Her farm in total used to be in the range of 30,000 coffee trees when she inherited it. However, due to low pricing and decreased sales, her total number of shrubs is currently 10,000. Through the money made from the sale of coffees, just like this caturra, she uses the money to plant an additional 10,000 trees to grow her farm again. This relationship is a tangible reason why every part of the supply change matters. Payments have allowed her to develop her farm and, specifically, her specialty varieties.
At Santa Fe, they start by picking ripe coffee cherries and then fermenting the cherries for 24 hours in ceramic tanks. Then, coffees are placed on raised drying beds and rotated for 14 days to achieve the ideal moisture reading.
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Very good, but not as good as my most favorite. Not quite as mild as I prefer.