Description
Finca La Roma by the Enciso family. The extended Enciso family pushes into over 75 individuals, almost all of whom grow coffee in the surrounding area. In 2017, after 15 years as coffee producers, the family came together to set-up a small community wet-mill on their farm La Roma, purchasing parchment and cherries from neighboring farms.
The area has many local indigenous farmers from the Nasa tribe who also deliver coffee to the wet mill at Finca La Roma. The younger generation of the Enciso family have focused on strict processing and quality control, with three members of the family being licensed Q Graders.
This particular lot is from son Emanuel Enciso who owns Finca La Roma, located just outside the mountain town of Gaitana in the southeast of Tolima.
La Roma is considered a leading experimental farm in the region and is home to different varieties such as Castillo, Caturra, Colombia, Geisha, and Wush Wush.
A Caturra-Castillo hybrid, it has undergone a natural “double fermentation” process which consists in first fermenting the coffee cherries in an anaerobic environment for 24 hours and then passing it through an aerobic medium for another 36 hours.
The result is simply wonderful.
Cup score: 88
Cup Notes: Floral, V.sweet, rose, vanilla, strawberry
