Producer: Miller Walles
Altitude: 1750 MASL
Varietal: Caturra / Colombia
Harvest: November 2015
Process: Traditional 16-18 hour fermentation, washed
Drying: Raised beds for an average of 25 days
Flavour Notes: Tamarind, Honey, Lemon
Miller Walles wasn’t always a coffee farmer. It wasn’t until he purchased a farm in the municipality of Paicol, Huila, 15 years ago that he decided to leave sugar cane behind and pursue coffee. According to him, it was the most important decision of his as it proved capable of supporting them in a way that sugar cane had not.
During the “cold times” — as he calls the period between crops — he works together with his families to prepare his farms for the upcoming harvests. Relying partially on his family and partially on temporary pickers for labor, he strives to harvest the ripest cherry possible, paying his workers approximately 1,000 pesos more per arroba (12.5 kilograms of cherry) than the going rate (COP 5,000-6,000). After weighing out the cherries, he immerses them in cool water, skimming away the fruit that floats to the surface.
He de-pulps them in the afternoon and leaves each lot to ferment for 16 to 24 hours depending on the weather, after which he washes away mucilage thoroughly before taking them out to dry on shaded bamboo-and-mesh beds. Over a period of 20 to 30 days, he turns the coffee in order to achieve a uniform loss of moisture. He believes that this dedication to the process, as well as the soil and unique climate of Paicol, is what makes his coffee special.
This lot in particular is a blend of the fruit from Miller’s approximately 30,000 Variedad Colombia F6 trees, spread across six-and-a-half hectares, as well as his one hectare of Caturra.