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Colombia

El Estoraque

El Estoraque

An anaerobic fermentation leads to a juicy and dense profile in this lot by Jeison Liban López in Buesaco, Nariño.

Kr. 149,00 DKK
Kr. 149,00 DKK
incl. vat/tax

About

Coffee Expression A bright and complex profile with notes of tropical mango, while holding on to the crisp red berry acidity we’ve tasted from so many high altitude Nariño coffees.

Producer Jeison Liban López grows coffee perched on a steep mountainside in Buesaco, in Colombia’s mountainous Nariño region.

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Jeison Liban López

Region Nariño

Altitude 2000 masl

Varietal Caturra, Castillo, Colombia

Process Washed

Harvest November 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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El Estoraque

El Estoraque is a tiny 2 hectare plot where Jeison Liban López grows coffee perched on a steep mountainside in Buesaco, in Colombia’s mountainous Nariño region. We have come to appreciate coffees from Nariño over many years, for their dense sweetness and intense, concentrated flavours in the cup, with a high degree of clarity. Incredibly high altitudes, often over 2000 masl, and excellent sun exposure mean sugar-rich, slow-matured coffee cherries, with ample fuel for fermentation and roasting to create complexity and intensity.

The López Family

Jeison is the youngest member of a well-known coffee growing family in the region. His grandfather, Franco Héctor López, for example, has reached the national finals of the Cup of Excellence several times, and is one of the leaders that helped put Buesaco on the speciality coffee map. We have also previously purchased coffee from Jeison’s mother, Alba Diela López, at her farm El Mirador. In 2023, Jeison himself became the youngest grower to reach the Cup of Excellence finals in Colombia’s history, a testament to the growth of a new generation in the county. Jeison hopes to build on this success, finishing his education and diversifying his business on the farm, adding livestock, and several food crops, both in order to diversify his income, and to provide a biodiverse system in which coffee can thrive.

A careful process

This lot is a blend of the varietals grown on the farm, Caturra, Colombia and Castillo. The cherries are first placed in sealed containers for 24 hours, before de-pulping and a second sealed fermentation of 36 hours. The coffee is then thoroughly washed before drying on covered raised beds for 18 days. 

This careful fermentation translates the potential of these intensely sweet Nariño cherries into a bright and complex profile, with notes of tropical mango, while holding on to the crisp red berry acidity we’ve tasted from so many high altitude Nariño coffees.