Origin: El Silencio, Bruselas, Huila, Colombia

Producers: Nelson Fabio Cordoba

Farm: Finca Vegas del Chuscal

Process: Washed

Varieties: Caturra

Altitude: 1950masl

Importer: Shared Source

Roast: Light-medium

Notes: Plum, Lemon, Milk Tea, Honeycomb

Transparency: 

• We paid Shared Source 6.32 USD per pound of exportable green coffee + shipping & storage fees
• Shared Source paid Nelson $3,325,200 peso per Carga (125kg of parchment) + they also paid for transport to the mill.

We've been buying some amazing Colombian lots from our pals at Shared Source since day one. One of our favourite lots we've brought in was an early one from Nelson Cordoba, and this year we really wanted to make sure we got some of his coffee again!

Nelson Fabio Cordoba, Bruselas, Huila

Nelson Cordoba has become a bit of a recognized name in Canada. I first had his coffee from the legendary Bows in BC, and have since seen it offered at some other favourite roasteries. We had a super small lot of his coffee back in 2023, and have been keen to get him back on the menu since.

Nelson is a fantastic coffee producer, he tries his best to grow bio-dynamically, reducing his needs for chemical inputs. He is also a trained cupper, and knows the quality of his coffee, which is a powerful thing for a producer to know. Alongside his coffee plants Nelson also produces many fruit trees and raises farm animals, diversifying his crop, and income! 

Nelson is a member of the Los Guácharos association in Bruselas. They are a small group of independent, quality focused producers. The Have Fun OG's will remember Luz Dary Polo was part of the same association, though sadly she has sold her farm and is no longer growing coffee.

For this washed processed lot Nelson picks his Caturra cherries when they're fully ripe, and does an initial whole cherry fermentation in sealed stainless steel tanks for 24 hours. He then de-pulps the coffee in his eco-pulper, and puts the wet parchment back in the tanks for another 24-30 hours of fermentation. He then washes the parchment clean, and then dries it first on his patio, before moving it a large covered canopy, where it will finish off drying.

Brewing Recommendations:

A super tasty, interesting take on a classic varietal from Caturra. It starts off all Plum, with a bright but well structured Lemon acidity, a creamy Milk Tea body, and rich wild flower Honeycomb enveloping it all.

Pour-over: 1:16-17 ratio, 15g in, 250ml water, I like going 45g bloom, up to 150g, 200g, 250g, try to have it end in 2:10-2:30 depending on your taste preferences!

Espresso: 18g-18.5g in / 37g-39g out / 27-30 seconds. - nothing crazy here, a flexible easy dial.