colombia alexander cabrera

Tasting Notes: Strawberry Jam, Dark Chocolate
Process: Washed
Altitude: 2250m
Varieties: Caturra, Castillo
Tasty As: Espresso

"This year, new relationships were formed with a small group of producers organised under the San Bosco community. Located at high altitudes between 2,100 and 2,300 masl, San Bosco benefits from a relatively dry microclimate protected from colder conditions. Historically focused on legumes and coca, the region has shifted toward coffee cultivation over the past six years due to changing climate conditions. While geographically isolated, producers are highly motivated to improve quality and have partnered with the more established Cultivando Futuro group, gaining access to cupping labs and technical processing support.

This lot comes from 27-year-old Alexander Cabrera, whose farm, El Guayacán, sits at 2,250 masl. Originally planted with beans and corn, the farm transitioned to coffee after Alexander observed rising temperatures and saw new potential in specialty production. Starting with 1,500 Castillo trees, the farm has gradually expanded to 4,000 trees, inspiring neighbouring producers to follow suit.

Alexander applies a double-fermentation washed process, combining in-cherry fermentation, extended sealed fermentation post-depulping, and careful drying over 12–15 days."