Strawberry, peach, honey, mandarin and brown sugar. A full bodied, juicy cup with hints of bergamot and elderflower.
Region: Acevedo, Huila
Altitude: 1700 - 1750 masl
Process: Anaerobic fermentation
Norbey is a Colombian coffee grower who inherited his father's farm 25 years ago. "The first ten years were amazing", Norbey said, but after the C price dropped below the cost of production for the first time (in 2006), Norbey knew that producing commercial coffee alone was not going to be sustainable.
For this reason, he joined the highly revered El Sena (Colombia Coffee School) to learn how to produce a high-quality cup. Fortunately for him, his farm is located at a very high altitude right next to a rainforest which produces a cooler climate and contributes to slower growing cherries - perfect for specialty coffee. Norbey grows mostly Caturra but also has Tabi and Pink Bourbon.