Columbia Linglong-Mingju Manor Busak Coffee beans how to make _ Nalinglong Coffee is good

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Colombia | Buesaco, Narino

Colombian Na Linglong Bussack

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Production area: Buesaco, Narino

Producers: ten different local small farmers

Treatment: washing

Variety: Caturra & Castillo

Altitude: 1850-2000 m

Flavor: flower fragrance, sweet and sour green apple, vanilla, nut tail

Source by Nordic Approach

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Narino is located in the southwest of Colombia, belongs to the high altitude region of Colombia, the terrain is also very rugged and steep, so it is one of the most challenging growing areas for coffee farmers, often only a small number of elite farmers can develop here.

In Colombia, most coffee is produced by small farmers working with cooperatives or related organizations. Nordic Approach is one of many private cooperatives and buyers in the city of Buesaco. However, in addition to production, NA also sets up cup testing laboratories, provides education and training, attracts many coffee farmers who value quality, and continues to test cups and track excellent batches scattered in nearby producing areas. On the one hand, it will help buyers find excellent coffee, and on the other hand, they can have a better understanding of the producing areas and give the reward back to the farmers and the countryside.

This batch comes from ten different local farmers, who manually harvest ripe coffee cherries, soak them overnight and ferment for 16 hours, then wash and remove defects by weight difference, and then carry out slow sun drying in the greenhouse to provide products with high stability.

The name of this batch of coffee is long and special, adding the name of the manor owner (Alirio Gomez) in addition to the country name (Columbia), producing area (Narino) and manor name (El Limo). In addition, Buesaco also appears on the coffee name because the owner grew up in Nalinglong province, which is adjacent to Buesaco. As a micro-lot farmer, Alirio Gomez, after picking coffee cherries in May-July and November-December each year, takes good care of the harvested coffee fruits through his own micro-processing plant (micro mill) and carries out subsequent peeling, fermentation, drying and other raw bean processing operations. It has sweet aromas of flowers, vanilla cream, roasted nuts and citrus, dark fruit notes, flat acidity, delicate and juicy taste.

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