17,00 €
This lot from Finca Intiwatana is a result of the perfect blend of location, careful processing at elevation and a visionary approach. Ernesto Nina and his family apply a double fermentation process to to this 100% Bourbon to build depth in the cup. This lot has truly been shaped by hands-on work, from picking through to drying.
Ernesto and his family set the tone with selective handpicking. That attention carries through to controlled fermentations on their farm, Intiwatana, where they are refining a two-step processing approach. The goal is consistency and a clear expression of their work at 2,050 meters.
“Intiwatana” (also spelled Intihuatana) is a Quechua term meaning “where the sun is tied or hitched”. It primarily refers to a specific type of Incan carved stone, believed to be an astronomical calendar or clock used to track the seasons for agricultural purposes. Perhaps the most famous of these stones is located at Machu Picchu!
Like most farmers in the region, Ernesto and his family farm a small plot of land (3 hectares) at very high altitudes. Yanatile sits in the eastern slopes of the Andes in the Cusco region, at elevations favorable for specialty Arabica coffee. The varied terrain creates microclimates that can support nuanced flavor profiles, and the forests and valleys accommodate shaded coffee systems.
Ernesto learned new fermentation techniques alongside the Valle Inca team and then put them into practice with his family at his farm. They begin with selective handpicking to ensure clean cherry. For this lot, they apply a double fermentation method. Cherry is first washed, then fermented whole for 12 hours. After pulping, coffee ferments an additional 36 hours, for a total of 48 hours. Following fermentation, parchment is washed in clean water and set to dry on raised beds under shade for about 16 days.
