The Coffee | Finca Nueva Zelandia joins our Benchmark Series lineup from the Nueva Zelandia farm in Bruselas, Pitalito, Huila, Colombia.
Hailing from a family of coffee farmers, Jairo Quiñones Quinayas received a piece of land for planting his own crop 15 years ago from his father. With the profits earned from the coffee Jairo has been able to maintain a good living with farming. He emphasizes the importance of picking only ripe cherry, and after experimenting with his fermentation process he found that using water gave him better quality and more control.
Don Jairo grows his coffee on 4.5 hectares of a 5-hectare farm 1700 masl, and has about 22,000 trees. The cherries are harvested every 20 days during the season, depulped at 6am the following day, and fermented for 24 hours under water before being washed three to four times. The coffee is then moved to parabolic driers for between 3–15 days.
Our Story | Evan Pollitt, Summit Director of Coffee: “It’s always interesting to get a coffee from a producer you’re familiar with. I’ve roasted Jairo Quinones’s coffee for a couple of years now. I’ve even met him a couple of times. This year we got two lots from his farm, Finca Nueva Zelandia. Same farm, same producer, same roaster, completely different coffee. This coffee is full of big, sweet flavors. In order to preserve the delicate acidity I chose to keep this roast short. This minimizes excessive caramelization and browning and allows for a subtle citrus to come through. Overall the result is a balanced, clean cup of coffee with a sweet, sugary backbone and nuanced acidity.”
Region | Pitalito, Huila, Colombia Farm | Finca Nueva Zelandia Variety | Colombia Processing |Washed Tasting Notes | orange, coconut, maple cream