Don Norbey is a coffee producer from Acevedo Huila. He grows coffee near the town of Acevedo in the Huila region of Colombia. Norbey’s farm, La Esmeralda lies a short drive from Pitalito, one of the major coffee towns serving Huila with services such as dry milling and buying centres. The volcanic soils in Huila, undisturbed by the intensive agriculture seen further north, are full of nutrition, and alongside high altitude, lead to excellent conditions for producing high quality coffees.
The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.
The 'striped bourbon' varietal is a wild mutation that was first encountered by the Project Origin team in Colombia. A naturally occuring mutation of the bourbon varietal, this coffee is characterised by light stripes on the exterior of the cherry. At first they looked peculiar and farmers thought there was something wrong with them - the trees were thinner, had fewer, skinnier leaves, the red cherries had yellow stripes and they matured at a different time than other coffees in the same area.
200g Roasted for Espresso
Acevedo, Huila, Colombia
Cranberry, Pomegranate, Brown Sugar
*We roast every Monday.