Colombian Narino Buesaco Capsule

Colombian Narino Buesaco Capsule

Regular price $13.00
Tax included.

Back by popular demand we have brought back our very exclusive single origin capsules. Now introducing two different origins of capsules that you can enjoy in a convenient Bio-Degradable, Nespresso Compatible capsule. 


We have hand selected and roasted this coffee that will bring you a very unique experience in coffee capsules. After countless roast profile testing's and cuppings we have created the best possible profile for this coffee for both capsule and beans. 


Roast Profile - Light/Medium.

Flavour Notes - Stone Fruit, Hazelnut, Black Currant and Caramel.

Region - Buesaco Narino Colombia. Buesaco is a small town in the Narino department with a population of approximately 20,000 people. The town is famously known worldwide for their exceptional coffee that is produced every year. With coffee being a main focus of the town the small farmers over the many many years of harvesting coffee have experimented with various coffee tree types from Caturra, Typica and Colombian Varietal. Though as of recent years they have expanded their varieties to Bourbon both red and yellow, Castillo and Gesha. The reason the vast types is to experiment which variant is most resistant to disease in the region while still delivering exceptional flavour profiles. 

 Process - Fully washed. What exactly does this mean? A washed processing of green bean is a process that is used to remove the fruit part from the coffee bean through various stages leaving a very clean tasting coffee which can enhance the origins true tasting notes. The general stages of this method are :

  1. Sorting - after the coffee cherries are harvested the producers will process these by removing any cherries with visible defects or are unripe.
  2. Pulping - here the pulp of the coffee (the skin of the cherry) is removed usually from a depulper machine.
  3. Fermentation - a very important stage where the coffee is fermented usually between 18-24 hours (though times to vary) in large fermentation tanks. During this process the microorganisms in the beans create the enzymes responsible for breaking down the mucilage.
  4. Drying - producers then will dry out the coffee in the sun for anywhere between one - two days then will mechanically dry them to ensure consistency of quality and this will also dramatically reduce energy costs.