Norbey has been growing coffee for 50 years, on the farm he inherited from his father 25 years ago. Norbey originally was growing commercial coffee, until he experienced the commodity price drop below the cost of production, and realised that diversifying into specialty coffee would yield better sustainability. He joined El Sena, a Colombian Coffee School, in order to produce high cup quality with his crop.
Fortunately, Norbey’s farm was already situated at a high altitude, which gave him a starting advantage on producing beautiful high-grade coffee. 5 years ago, he planted 5000 Tabi trees as well as 3000 Pink Bourbon trees, the rest of his farm produces Caturra, a natural mutation of Bourbon.This particular lot (made up of 100% Caturra) has been harvested following strict criteria on how ripe the coffee must be in order to be picked, in addition coffees are later floated and hand sorted to further ensure a quality cup.
The coffee is then dry fermented for 15 hours, then dried with the pulp still on to the desired moisture content on raised beds.
This coffee features notes of plum pudding, caramel and blueberries.