Finca Oro Verde

About the Coffee

Silverio Nina grows this coffee at Finca Oro Verde, near Copacabana in Bolivia's Caranavi region, at 1,750-2,000 meters. He's a second-generation producer and part of Agricafé's Sol de la Mañana program, which trains local growers over seven years in everything from planting to pest prevention to farm finances. Nina cultivates Caturra, Catuaí, and Java on his farm. This lot blends Caturra and Catuaí cherries.

Nina's harvest days run long. Pickers start in the field early morning after he makes them breakfast. At 4 p.m. the day's cherries are collected and sorted, and by 8 p.m. Nina delivers them to the Beneficio de Caranavi. There, the cherries are pulped and moved into a sealed stainless steel vat, where they ferment with their mucilage intact for two days with no oxygen contact. This anaerobic fermentation concentrates aromatics before the beans are washed and run through mechanical dryers down to 11% humidity.

The dried parchment coffee then travels to La Luna, the highest dry mill in the world at 3,600 meters above sea level, where it's stored and prepared for export.

About Detour

Detour started in 2009 in a back alleyway in Dundas, Ontario. The founders roast on a Loring roaster in small batches, using convection heat aimed at a clean, sweet, balanced cup.

Their sourcing decisions rest on three things: relationships with the people growing the coffee, traceability through the process, and quality in the final product.