Colombian coffee is renowned worldwide, yet the label āfrom Colombiaā only scratches the surface. The country is divided into 20 distinct coffee-growing departments, each producing coffees shaped by rugged mountain landscapes, shifting winds, equatorial sunlight, and local choices in variety and processing. The result is extraordinary regional diversity, not a single uniform profile.
This lot comes from FundaciĆ³n Agraria y Ambiental para el Desarrollo Sostenible (FUDAM), a 300-member association of Organic and Rainforest Allianceācertified farmers in NariƱo. Known for its sweet, full-bodied coffees, the regionās high elevations and careful cultivation practices contribute to depth and balance in the cup.
Producers at FUDAM typically ferment cherries for 16ā24 hours before washing them two to three times. Drying methods vary: mechanical systems can take 25ā40 hours, while traditional drying structures may require up to 15 days. This deliberate approach to fermentation and drying preserves clarity and enhances the coffeeās natural sweetness.
