Hector and Fabio Artunduaga’s El Renacer is located at 1650 meters above sea level. These Caturra variety coffee cherries are harvested by hand and then pulped and fermented at the house on the farm. The Artunduagas are constantly experimenting with fermentation and drying in the attempt to determine what techniques will yield the best results in the cup. This year, they’ve extended their fermentation times and begun soaking the coffee. The coffee drying methods are always interesting as well, using a combination of shade and sun to preserve the quality thoughout the process. The resulting crop this year is fantastic as an espresso, with flavors of tropical pineapple and juicy nectarine making way for a sweet marzipan finish.
Sweet Tooth:
A single origin espresso.
As
a roaster that is committed to promoting our producers and bringing
them out of anonymity, single origin espresso has always been important
to us. What's more, the best shots of espresso we've ever had have been
single origin--dynamic, sweet, and complex. They are balanced, and good
in milk to boot.
Throughout
the year, we will be showcasing eight to twelve single producers under
the name Sweet Tooth, in homage to our original Sweet Tooth blend, an
anti-blend that explicitly showcased the producers whose coffees
comprised it. Sweet Tooth will be a rotating single origin on which
we've put our stamp of approval as a great shot of espresso.
