Tasting Notes: berry syrup, caramel brittle, poached pear
Origin: Finca La Quebrada, Buesaco, Nariño
Producer: Dayana and Edgar Rivadeneira
Process: Washed
Variety: Variedad Colombia and Caturra
Altitude: 2100m
(300g - Whole beans)
We’ve been buying coffee from Dayana Rivadeneira every year since 2021, and this year we were offered an additional father-daughter blend of her and her dad’s coffees. Dayana grew up helping out on her family’s coffee farm just outside of Buesaco, although in those days they were primarily growing coffee for the commodity market. In her teens, she enrolled in a barista course to deepen her knowledge of coffee. There, she met Frank Torres - a local producer and coffee processing specialist. He mentored her through her first harvest of specialty coffee, which she harvested and processed at just 19 years old. Her farm, Finca La Quebrada, is part of the same plot her family cultivated when she was growing up. Five years later, she’s mentoring her parents as they transition to specialty coffee in the hopes of increasing their farm revenues. This lot is a blend of her coffee and her father Edgar’s. Compared to her solo coffee, this one is more mellow and syrupy - reminding us of berries, crunchy caramel, and rich poached pears.
Tasting Notes: berry syrup, caramel brittle, poached pear
Origin: Finca La Quebrada, Buesaco, Nariño
Producer: Dayana and Edgar Rivadeneira
Process: Washed
Variety: Variedad Colombia and Caturra
Altitude: 2100m
(300g - Whole beans)
We’ve been buying coffee from Dayana Rivadeneira every year since 2021, and this year we were offered an additional father-daughter blend of her and her dad’s coffees. Dayana grew up helping out on her family’s coffee farm just outside of Buesaco, although in those days they were primarily growing coffee for the commodity market. In her teens, she enrolled in a barista course to deepen her knowledge of coffee. There, she met Frank Torres - a local producer and coffee processing specialist. He mentored her through her first harvest of specialty coffee, which she harvested and processed at just 19 years old. Her farm, Finca La Quebrada, is part of the same plot her family cultivated when she was growing up. Five years later, she’s mentoring her parents as they transition to specialty coffee in the hopes of increasing their farm revenues. This lot is a blend of her coffee and her father Edgar’s. Compared to her solo coffee, this one is more mellow and syrupy - reminding us of berries, crunchy caramel, and rich poached pears.
