HIGH TIDE – Colombia (Natural Process)

Tasting Notes: PIÑA COLADA, GRAPEFRUIT, HIBISCUS

Origin: Colombia

Region: Nariño

Varietal: Mixed (Caturra, Castillo, Colombia)

Process: Natural

MASL: 2000 M.A.S.L

Farm: Finca La Joya

Producer: Jeremy Pedraza

Coffee Overview

This naturally processed lot comes from Finca La Joya, a four-hectare farm in El Convento, within Nariño’s Chachagüi municipality. Jeremy Pedraza is a third-generation coffee producer and agronomist, continuing his family’s dedication to high-elevation coffee cultivation at 2,000 meters above sea level.

Nariño, where Colombia’s three Andean mountain ranges converge, offers ideal altitudes and fertile soils for high-grown Arabica production. Despite a challenging history shaped by its proximity to coastal and land borders, the region has become a respected nucleus of coffee innovation, driven by the resilience and determination of its smallholder producers.

Farm / Processing

Finca La Joya is planted primarily with Typica, Variedad Colombia, Castillo, and Pink Bourbon. For this lot, a blend of Caturra, Castillo, and Colombia varieties was used.

Processing begins with selectively harvesting only ripe cherries, which are first sorted by flotation and then manually sorted. The cherries are placed into sealed bags with a starter culture from Jeremy’s other processes and fermented anaerobically for five days.

After fermentation, the cherries are dried on raised beds for 10 days, followed by an additional two days in a mechanical dryer. This careful combination of controlled fermentation and extended drying highlights the distinctive character of this high-altitude Nariño coffee.