We have grown to know this coffee by the name of the Farmer, not the Farm over the last years.Gildardo farms a 1 Hectare plot. That’s 2.5 Acres or 5 big, long back gardens in this part of the world. The fact that a driven young man (with a James shirt no-less, I jest) with a smallholding is producing some exceptional coffee. There are a few things that make this special, beyond the size of the plot. Gallardo’s land is some 2100 meters above sea level. That’s over a mile above the sea, but also close to the peak of dizzy heights that coffee is grown at. The belief and drive of Gildardo to grow his coffee there and create a name for himself in the speciality coffee world is humbling.
Farm: Finca El Sardal
Farmer: Gildardo Pojoy
Process: Fully Washed, Fermented for 16 hours and dried on Parabolic drying beds (Open Greenhouses)
Nearest Town: San Jose
Region: Inza, Cauca
Cup Potential; Super sweet all of the way through to cold, rounded acidity. Ripeness, apple, honey and a touch of citrus and cocoa on the finish.
Starting filter brew 60g a liter. Full emersion (cafetiere/jug/ cupping bowl 65g per liter)
Our friends at KaffeMik in Vienna really loved this and said this filter roast also extracts really well as espresso. We will revert back with a suggested recipe.