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Paramo Alto Regional (300g)
Paramo Alto Regional (300g)
Israel Jamioy grows this coffee in Colombia's Nariño region. It's processed by NOSCOFFEES under Huver Castillo's direction. Huver works with several small farmers who don't have their own processing equipment.
At the NOSCOFFEES plant in Buesaco, they use an innovative fermentation technique: yeast residues from craft beer production are added after pulping the cherries. They carefully monitor pH, temperature, and sugar levels to develop specific flavors.
After fermentation, the coffee sun-dries for 10-20 days, then rests in the warehouse to stabilize and develop its final flavor profile before packaging.
Tasting Notes: Cherry, Strawberry, Stone Fruit
Origins: Nariño, Colombia
Producer: Israel Jamioy / NOSCOFFEES
Variety: Caturra
Process: Washed
One bag should yield 18 double espressos or 15 cups of filter coffee. If you find you need less or more, you can manage your subscription.
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