Norman Cañar, filter
We taste
A cup with a fruity & vibrant profile that showcase a sweet acidity with notes of red apple and plum. We also taste a hint of caramel that brings a more sirupy texture to it. An easy-to-approach coffee for people that want to discover a fruity profile.
Recette d’infusion
20g of coffee
320g water
Brewing time: 2min55
The bean
FARM: El Castillo
PRODUCER: Norman Cañar Manchabajoy
REGION: La Florida, Nariño
COUNTRY: Colombia
ELEVATION: 1900 masl
VARIETY: Castillo
Process: Washed, 15 hours dry fermentation, dried on patios
Particularities:
At the age of 28, Norman Cañar Manchabajoy has been growing coffee on his El Castillo farm for 6 years and is one of the youngest producers with whom we have had the chance to work. His land of approximately 1 acre is located at more than 1900 meters above sea level in the municipality of La Florida, in the steep region of Nariño.
Story
La Florida is one of the 6 municipalities surrounding the crater of the Galeras volcano. Norman lives with his father Juanito who used to be a coffee farmer himself. He cultivates his coffee trees of the Castillo variety on a slope in the shade of banana, mandarin and pacay trees. He particularly appreciates the Castillo variety for its resistance to coffee rust disease as well as for its good productivity. Once the cherries are harvested, he transports them to the family home for pulping before doing a dry fermentation of 15 hours. The parchment coffee is then rinsed 3 or 4 times and left to dry on patios.
We taste
A cup with a fruity & vibrant profile that showcase a sweet acidity with notes of red apple and plum. We also taste a hint of caramel that brings a more sirupy texture to it. An easy-to-approach coffee for people that want to discover a fruity profile.
Recette d’infusion
20g of coffee
320g water
Brewing time: 2min55
The bean
FARM: El Castillo
PRODUCER: Norman Cañar Manchabajoy
REGION: La Florida, Nariño
COUNTRY: Colombia
ELEVATION: 1900 masl
VARIETY: Castillo
Process: Washed, 15 hours dry fermentation, dried on patios
Particularities:
At the age of 28, Norman Cañar Manchabajoy has been growing coffee on his El Castillo farm for 6 years and is one of the youngest producers with whom we have had the chance to work. His land of approximately 1 acre is located at more than 1900 meters above sea level in the municipality of La Florida, in the steep region of Nariño.
Read more
Story
La Florida is one of the 6 municipalities surrounding the crater of the Galeras volcano. Norman lives with his father Juanito who used to be a coffee farmer himself. He cultivates his coffee trees of the Castillo variety on a slope in the shade of banana, mandarin and pacay trees. He particularly appreciates the Castillo variety for its resistance to coffee rust disease as well as for its good productivity. Once the cherries are harvested, he transports them to the family home for pulping before doing a dry fermentation of 15 hours. The parchment coffee is then rinsed 3 or 4 times and left to dry on patios.
Read moreTransparency
C market price on day of purchase:
1.68 $ usd/lbFairtrade minimum price:
1.88 $ usd/lbPrice paid by Saint-Henri at origin:
4.72 $ usd/lb
Guide d'infusion
Nos guides d’infusions vous apprendront à préparer une bonne tasse de café étape par étape, selon l'équipement utilisé
