Producer: Jesus Maria Guluma
Altitude: 1700 MASL
Harvest: November 2015
Process: 24 hour dry fermentation
Drying: Raised parabolic beds for 20 days
Flavour Notes: Red Apple, Kiwi Fruit, Caramel
Jesus Maria Guluma and his family have been doing a fantastic job with their farm Perla de Otun, for over 50 years. It has been in coffee production even longer, but it was Jesus dedication to small details that has slowly improved every aspect on his farm. Managed by his sons and an agronomist, Julio Cauca, who comes from a long history of coffee farmers.
Perla de Otun is perched high up in the mountains overlooking the city of Pitalito. The farm has two lots; named after the crops grown alongside it El Manderino and El Eucalyptol. El Manderino has both red and yellow Colombia varietals. While this coffee is from the lot called El Eucalyptol, which was replanted with Caturra 5 years ago, using a much wider spacing of 1.4m by 1.4m between each tree, again with a mix of red & yellow varietals.
Jesus Maria Guluma understands the importance of decreasing the amount of direct sunlight a tree receives to slow down production. To avoid this, he has been replanting shade trees on both lots. Fermentation is in the traditional style for 18 - 23 hours depending on weather conditions. Drying takes place in parabolic dryers for 15 to 18 days; again this depends on the weather conditions.