Quitupamba

Villa Moreno, in northern Nariño and part of Buesaco municipality, includes the hamlets of Meneses, Quitupamba, La Esperanza, and El Cortijo. Located over 2,000 meters above sea level, the area has traditionally cultivated corn, but recently producers have switched to coffee due to the pursuit of more profitable crops. This shift has required adapting to a crop previously unfamiliar to the region. Known for its volcanic soils, abundant water, and fertile land, the area’s altitudes range from 1,200 to 2,400 meters, with a temperate climate that supports healthy, high-density coffee beans. This blend comes from carefully selected lots by small producers in Quitupamba, including Sandra Urresti, Olivio Cantuca, and María Luisa Delgado.

Sandra Urresti, a second-generation producer from Villa Moreno who now lives in Quitupamba, owns La Pedregosa farm, located at 2,200 meters above sea level and covering about 2 hectares of coffee cultivation. She initially worked with cereals and fruit trees, but in 2010, seeking new opportunities to support her family, she transitioned to coffee producing, growing traditional varieties like Colombia, Caturra, and Castillo. The farm is named La Pedregosa due to the large volcanic stones found on the land. It produces approximately 1,000 kg of dry parchment coffee annually, with the main harvest occurring between June and August.

María Luisa Delgado proudly owns the Bella Vista farm, where she began cultivating coffee in 2015 with traditional varieties like Caturra and Castillo. Located at an average altitude of 2,200 meters above sea level, the farm has 4,500 coffee trees. The name "Bella Vista" reflects the stunning views from the top of the mountain. The main harvest occurs between June and July, and the farm produces about 1,000 kg of dry parchment coffee annually.

Olivio Cantuca is a second-generation producer from Villa Moreno, he learned the skills and passion for coffee production from his parents at a young age. He initially planted traditional cereal crops like beans, wheat, and corn on his farm, Las Dos Cruces, named in honor of two ancestors with the last name Cruz. In 2017, he began cultivating coffee, planting traditional varieties such as Castillo and Caturra. Located at 2,200 meters above sea level, the farm produces 3,000 kg of dry parchment coffee annually, with harvests in June, July, August, and a smaller one in December.

For this blend, selective manual harvesting is employed to pick only cherries that have reached their optimal ripeness, ensuring the highest quality. Following harvest, the cherries undergo a flotation process, where the densest cherries are separated. These cherries are then allowed to oxidize naturally in an open environment from 1 to 5 days before being depulped. To ensure consistency and high-quality fermentations, clean and controlled practices are used throughout the fermentation process. This meticulous approach guarantees more complete fermentations and reproducible results. For drying, solar energy is harnessed in methods that depend on weather conditions. The drying process typically takes between 8 and 18 days, with duration variations determined by the climate.

In the cup, you’ll find loads of playful tropical notes, supported by an intense sweetness of caramel. The acidity is citric and well-balanced, and combined with some floral notes, it really reminds us of a fresh tangerine like the ones you can find all over Quitupamba.