Colombia: Fabian Urbano

This coffee is from Nariño- it is geographically, climatically and culturally very distinct from neighboring states, and the cup profiles are no less unique. Rich volcanic soils and an Andean climate (meaning a truly distinct harvest season where the rest of the Southern states are picking coffee all year round) make this a captivating and vast territory. Producers are small, biodiversity is traditional, soils are nutrient-rich and well-drained, and coffees are consistently sweet and complex.

This caturra lot comes from Fabian Urbano’s 4-hectare farm El Yunguillo, located in the indigenous reservation of Aponte, near Buesaco- it’s a farm that his wife Adriana inherited from her mother, and together Fabian and Adriana have been producing coffee here for eight years. Many producers in Aponte are part of the Inga community, an indigenous group that was once a part of the northern Incan Empire before the arrival of the Spanish colonizers. The region’s high elevation and cool micro-climate allows cherries to ripen slowly, concentrating their sweetness. However, the town of Aponte is located almost entirely on top of a seismic fault, and it has suffered significantly. Fabian and Adriana’s home in Aponte has been damaged by earthquakes, and they’ve had to make their home in Buesaco.With the help of a few hired pickers on the farm, Fabian is careful to ensure that cherries are picked when they are perfectly ripe. After picking, the coffee is left for an intentional “cherry ferment” period for 48 hours in a cool location, where fermentation begins inside the cherry. Then, he de-pulps the coffee into an open tank, and leaves it to ferment for anywhere between 24 and 48 hours, depending on the temperature. He washes it just once, and from there, he takes the parchment to a parabolic dryer with a screened roof that filters light gently, and there’s good ventilation to allow for slow and even drying. This is another beautiful farm-gate coffee that is lovely as espresso.

Cupping Notes: Syrupy peaches, caramel, and tropical notes

Brew Recommendations: Espresso, drip, French press, pour-over

Varietals: Caturra

Region: Nariño 

Processing Method: Wet process (washed) and patio sun-dried

Equity and Transparency Pricing Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Produced by Fabian Urbano in the Nariño region of Colombia, this lot showcases the classic profile of the Caturra varietal. As a washed coffee, it undergoes a processing method that typically emphasizes a clean cup profile and bright acidity, allowing the inherent characteristics of the bean to shine. Keia & Martyn's Coffee highlights notes of syrupy peaches, caramel, and tropical fruit in this selection.

While washed coffees are often celebrated for their clarity and precision, the specific terroir of Nariño frequently contributes to a distinct sweetness and complexity. When evaluating these nuanced flavors, drinkers may find it helpful to reference a flavor wheel to better identify the interplay between the stone fruit and sugar-browning notes present in this roast. This offering serves as a refined example of how careful cultivation and traditional processing can yield a balanced, expressive cup.