Cenicafe, Castillo, Caturro Blend 250gr

Natural process with 72hrs fermentation in barrels, involving manual harvest, selection of ripe beans, removal of floaters, disinfection, and barrel movement to enhance fermentation.

Tasting notes: Tartaric acidity, red fruits, plums, sweet caramel, hazelnuts and walnuts, vanilla and cinnamon.

Cupping score: 86,50

Finca María Elena, nestled in the scenic heart of Valle del Cauca, represents the heartfelt dream of Fernando Uribe, a former professional soccer player. After more than two decades on the field, Fernando’s passion for coffee blossomed during his travels, where he found inspiration in the simple ritual of enjoying a cup each morning, preparing him for the day’s challenges. This deep connection with coffee-growing landscapes led him to transition from soccer to create something meaningful, a project born from a profound love for the land.

Finca María Elena is not only a tribute to his mother, who passed away in 2022, but also to the legacy of love and respect for nature she instilled in him. Every step of the coffee process reflects this devotion: natural fermentation for 72 hours in barrels, hand-harvested beans, meticulous selection, and careful drying. These practices are a testament to Fernando’s commitment to producing the highest quality coffee, with honesty and respect for the generations of hardworking people who have tended the land.

Though this is a new endeavour, Fernando’s passion and determination to create an exceptional product continue to drive him forward. His vision is to share this coffee with the world, reaching unexpected places and leaving an unforgettable impression on every person who tastes it. When you choose his coffee, you are not just selecting a premium product; you are experiencing a story of dedication, love for the land, and a dream that grows through hard work and commitment.

Origin: Colombia

Region: Valle del Cauca

Farm: Maria Elena

Farmer: Fernando Uribe

Variety: Cenicafe, Castillo, Caturro

Altitude: 1500masl

Harvest season: May-June. October-November

Process: Natural process with 72hrs fermentation in barrels, involving manual harvest, selection of ripe beans, removal of floaters, disinfection, and barrel movement to enhance fermentation.

Roast level: Medium