John Dumar Guerrero comes from a family made up of many generations of farmers and coffee producers. For him, his wife and their three children, farm work is a special type of inheritance that has been passed down to them over decades from hard-working grand-parents and great-great grandparents.
Besides his coffee farm El Trapiche Rayado, located in the vereda of Inantás Bajo, in the municipality of Yacuanquer, situated between 2,000 and 2,150 m.a.s.l, John also owns several plots of land where he grows corn and rye, among other crops. He raises different kinds of poultry and is recognized throughout his community as an entrepreneur who has successfully started and kept afloat may kinds of businesses.
Unfortunately, none of his children have followed in their ancestor’s footsteps by choosing to continue working the land. This is a growing trend in the coffee-producing regions of Colombia. John also told us that another issue facing the coffee producers of his country, from Nariño to Quindío, is the lack of an able workforce willing to carry out the arduous but crucial harvest work. We have heard many of our producing partners voice this same concern. At Azahar we believe that by recognizing the tremendous effort put forth by the farmers we work with and by making sure to pay fair prices for their work we can incentivize the newer generations to come back to the countryside to continue the important work that has made Colombia known around the world for its coffee. It is tantamount that every link in the chain of coffee production is paid well and fairly. That is why, for this specific coffee, we paid 1,200,000 COP per carga (average market price for 2018: 700,000-800,000 COP per carga).
This coffee is a Castillo variety and its cherries were picked at their peak ripeness. After being harvested, the cherries underwent the traditional post-picking processing most typical throughout the country: they were de-pulped, washed and the resulting beans were fermented for 12 to 14 hours. They were then dried on open-air patios for 12 days during which they received ample Andean sunlight as well as much-needed air-flow to guarantee an even drying. The cup profile is caramel upfront with notes of rum and black tea.