El Turpial Ethiopian Landrace

History

This is our first year working with Emerson Felipe Narváez at El Turpial and the third coffee to be released after Sudan Rume and Laurina. Emerson is a Q Grader and highly driven producer who experiments with rare varieties and advanced processing techniques. This lot is an Ethiopian Landrace, rarely grown in Colombia, and has been carefully adapted to the farm’s high-altitude conditions and microclimate.

The coffee is washed with an extended fermentation: 48 hours in whole cherry, followed by 32 hours in mucilage, before washing and drying on raised beds. The extreme altitude encourages slow cherry maturation, contributing to a complex and expressive cup. In the cup, expect a profile shaped by the Ethiopian Landrace variety and extended fermentation, with pronounced complexity and clarity with notes of citrus, stone fruit and earl grey tea. 

Specifications

country colombia

region

cumbitara, nariño

farmer

emerson felipe narváez

variety

ethiopian landrace

process

washed (extended fermentation)

altitude

2000-2780 masl

tasting notes

citrus, stone fruit, earl grey tea

The El Turpial Ethiopian Landrace, sourced from the high-altitude slopes of Cumbitara, Nariño, represents a compelling intersection of geography and technique. Produced by Emerson Felipe Narváez, this Colombian lot utilizes an extended fermentation washed process, a method often employed to enhance the inherent complexity of the bean. While Ethiopian Landrace varieties are typically celebrated for their delicate, tea-like profiles, their cultivation in the unique microclimates of Colombia · Cumbitara, Nariño offers a distinct expression of terroir.

Roasted by Prolog Coffee, this selection highlights bright citrus and stone fruit characteristics alongside the nuanced aromatics of Earl Grey tea. For those looking to better understand these descriptors, consulting a flavor wheel can be a helpful tool in identifying the subtle layers present in such a refined cup. This coffee serves as a testament to the evolving landscape of Colombian production, where experimental processing meets high-elevation cultivation to push the boundaries of traditional flavor profiles.