SEY Jhon Wilson Povenda
From the roaster...
Caturra, V. Colombia, Castillo
Main; January, 2021
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 35 hours. Dried on raised beds for 30 days.
ABOUT JHON WILSON POVEDA
In the seven years we have been fortunate to work with Jhon Wilson Poveda we have seen his thoughtful dedication tremendously increase the quality of his coffees as he has studied and implemented better picking and processing practices. He is now picking his hybrid varieties darker in color, which is an important indicator of sugar development, and he is fermenting his harvests slightly longer, resulting in brighter, sweeter, more complex cups with less of the vegetal flavors that were present only a few years ago. Since the inception of the Acevedo Cup—the annual coffee producer competition in his region—Jhon has consistently placed in the top ten. Jhon is now our main producing partner in Acevedo, Huila, and we are honored to continue supporting him as an exemplary producer.
ABOUT THIS FIELD BLEND
This is a field blend of the three most commonly grown varieties in Colombia: Castillo, Variety Colombia, and Caturra. Both Castillo and V. Colombia are Catimor hybrids, which give them high disease resistance. Caturra, on the other hand, is a natural mutation of Bourbon, and is very susceptible to disease.