Gentle fruit acidity combined with a sweet nutty finish results in an approachable and well-rounded cup.

This blend of Castillo, Caturra and Colombia was grown between the Western Cordillera and the Pacific, in one of Colombia’s coolest regions. Most farms are run by smallholder Indigenous and Afro-descendant families across the volcanic slopes that surround the Popayán Plateau. Parchment moves into Popayán city, where buyers cup and purchase lots. Relationships between buyers and producers are built through origin trips and “Best Cup” events. After the main harvest which runs from May to August, farmers often pool coffees through regional programs that connect them with roasters abroad.