Producer: Pedro Trujillo
Altitude: 1750 MASL
Harvest: November 2015
Process: Washed, 32-hour wet fermentation
Drying: 20 days on raised parabolic drying beds
Flovour Notes: Red fruits, Cinnamon, Molasses
El Jardin is one of three farms owned by Pedro Trujillo, all of which are situated next to each other in Cerrania de las Minas, between the Central and Western Mountain Ranges in Southern Huila. The area is exposed to varying degrees of rainfall 70% of the year and has remarkable day-night temperature variances of between 20 and 25 degrees. Evenings can drop as low as 5 degrees in winter while during the summer months, day time temperatures can approach upward of 30. Pedro attributes the quality of his coffee to this unique fact, the slower growth of his coffee due to these varying temperatures means the cherry takes longer to grow ensuring a slow and steady development of sugars. These varying temperatures also have a significant impact on the drying environment of his parchment. During the warmer days, parchment is spread out across one of six drying beds to allow as much warm air to pass over the coffee as possible. In the evenings and cooler days, parchment is heaped into piles and covered to ensure heat is trapped to allow slow and gradual drying. The method of fermentation is decided on the day the coffee is harvested, during the warmer months, Pedro uses water for wet fermentation to keep the speed of the fermentation controlled and slower. During the cooler months, he uses no water for a dry fermentation to make sure the process isn’t slowed unnecessarily. Aside from strict hand picking practises, Pedro’s approach to quality is meticulous. He fertilizers three times a year to ensure healthy nutrient levels in his soil, all his parchment is sieved once dry to remove any uneven beans and is then hand sorted in one final pass to ensure his parchment is of the highest quality. El Jardin is blanketed with shade trees which also attribute to the quality of his coffee.