Project Origin Cupping notes
86.5pts: Green apple, star fruit, orange, very clean, sparkling acidity, floral, elegant.
Mary Nery became a coffee producer due to the unfortunate circumstance of her husband passing away and having five children to sustain. Her oldest son Roger left university halfway through to help his mother care for the farm. They receive support from IHCAFE to learn how to fertilize, maintain and harvest their lots.
Originally, they were so small that they would pay a local washing station to process their coffee, as they didn’t have the facilities to do it themselves. In 2015, following a friends’ advice, Roger entered their coffee into the Cup of Excellence for the first time and finished #6 with his Red Bourbon. Sasa heard about them while visiting Honduras and on the last day of his trip agreed to try their coffee to provide some feedback. Sasa ended up buying the entire lot available.
Roger started to train himself in how to cup and understand the different flavours and in 2016 he choose his own lot to enter CoE again, finishing #8. He is now building his washing station and is excited to get to process his first harvest in 2017.
86pts: Sweet citrus aromas with a juicy texture. Flavours ofcitrus, plum and chocolate with earl grey tea-like finish. Farm: Inza Supreme TumbaVarietal: BourbonProcess: WashedAltitude: 1700 - 2000mProduced by Venuste Mugiraneza, the...
Project Origin Cupping notes 87pts: Citrus and sweet aromas, creamy and balanced. Flavours of mandarin orange, pomegranate, with hints of tropicals like papaya. Producer: Carlos MadridFarm: El DantoVarietal: ParaneimaProcess: Anaerobic WashedElevation:...
86pts: Juicy and sparkling texture. Flavours of white grapes, blackcurrant with a tea-finish. Farm: Pitalito RegionalVarietal: Castillo, Colombia, CaturraProcess: WashedAltitude: 1400m