Calixto Perdomo lives on site at his small 2 hectare farm, Finca El Dinde, which is quite typical of small producers in this region. He owns his own small wet mill or micro-beneficio, and processes the coffee onsite; the coffee is pulped, dry fermented, washed and dried in a small parabolic dryer. When the layers and ventilation are well managed, drying time in the area is typically 10-15 days.
He works with other small farmers in the area, along with Nordic Approach, focusing on increasing quality in the past several years. Calixto’s farm came 4th in a micro lot competition arranged by Nordic Approach in Tarqui in August 2017.
Tarqui is in the Central Cordillera of the Andes Mountains, in south western Colombia. In the northern part of this region the main harvest is in July-August and the secondary harvest occurs in November-December. In the southern parts this corner of Colombia, this growing cycle is reversed. These unique growing conditions make it possible to have fresh coffee from Tarqui all year.
Finca El Dinde
La Eureka, Tarqui
Medium, great for espresso or filter
Nectarine & Dark Chocolate
We taste 80% dark chocolate and stone fruit, specifically nectarine, along with some creamy & bitter walnut.
Jasmine & peach
Peaches & cream, in the way only an Ethiopian coffee can bring you all of the peaches and cream. Jasmine flowers and intricate bitters that stimulate your senses to finish it off. We’ve immensely enjoyed coffee from the Boji wet mill in the Kochere region on multiple occasions and are thrilled to bring it back for another run.
Earl Grey & Rosehip
It’s calm with a lovely lightly bitter black tea aftertaste, has a grounded structure, and it doesn’t have that super typical natural funkiness (though definitely still a natural). There's fruit as you'd expect: papaya and lime. We're happy to share this easy drinking coffee as we roll into summertime.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Lingonberry & Cream
It’s as though a human-sized raspberry is running full speed ahead at you, into your mouth - you’re a little freaked out by it, but then it gives you a massive sweet juicy hug and all is well with the world. So sugar cane sweet, bold and bright. Uniquely fresh crop Kenyan in the very best way.
Plum & Almonds
Sold out. Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
Sold out. That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Orange & Walnut
Sold out. A bright Colombian; this is a classic coffee from Hugo Guarnizo in the Tarqui department of Colombia. It was harvested during the secondary smaller harvest that occurs in Colombia; this is known colloquially as the mitaka.