GROWER: Luis Felipe Ordoñez
VARIETY: Castillo, Caturra
REGION: Versalles, Buesaco, Nariño, Colombia
Colombia Mejor de Narino Luis Felipe Ordonez 2100 MT Grain Pro was selected as one of the top microlots evaluated by the professional cupping team at Inconexus Fine Coffee in Colombia. Last September, Royal co-hosted the first Mejor de Nariño tasting event where buyers and members of Royal Coffee had the opportunity to cup coffees with Adriana, Nilson, and Cielo, the people who established and run this special microlot program in Nariño, Colombia. Royal is excited to be part of promoting this unique microlot program for the second consecutive year. The department of Nariño has about 40,000 coffee farms, two-thirds of which, average around 3 acres in size. Nariño’s proximity to the equator delivers intense exposure to the sun (relatively constant and powerful year-round), which influences the cherry maturation rate. In Buesaco, warm air rises from the deep canyons at night and acts like a protective blanket for the coffee plants perched on the mountain tops. These combined attributes cause coffee plants to passively absorb the sun’s energy during the day and then come alive at night when the conditions are less harsh. This translates into concentrated flowering and long cherry maturation periods, which have produced many award-winning coffees including this years’s first place Colombia Cup of Excellence lot. For this year’s Best of Nariño, the Inconexus team has selected coffee from Luis Felipe Ordoñez, who produced this lot on his 7-acre farm called Arcadia, located in the community of Versalles in the municipality of Buesaco within the department of Nariño, Colombia. Luis Felipe has been cultivating coffee for more than thirty-five years. During the harvest, his adult children and grandchildren help with different activities on the farm. Luis Felipe is currently making plans to add new and exotic coffee varietals at finca Arcadia. Luis Felipe uses his own micro-mill to process harvested cherries, which allows for meticulous care in depulping, twelve-hour fermentation periods, and 7 to 14 days of drying.