Cascara by Finca El Porvenir, Colombia

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Bright
  30
• Clean
  20

Region: Cauca, Popayan Producer: Diego Triana Altitude: 1700 - 1900 MASL Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Drying VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Tabi Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Roselle, Prune, Hawthorn Berry About Finca El Porvenir Cascara begins with the coffee cherry—much more than just the source of our beloved beans. At Finca El Porvenir, once the cherries are depulped, their skin—cascara—is carefully collected and dried, transforming what was once a by-product into something remarkable. Cascara offers a flavour profile all its own: naturally sweet, with notes of dried fruits, florals, and honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.. Its light bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and gentle acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. make it a refreshing brew, whether steeped hot or cold, with a warm amber hue and flavours true to the essence of the coffee cherry. Finca El Porvenir, overseen by Diego Triana, sits in Colombia’s Cauca region, where volcanic soil and cool mountain air come together at altitudes between 1700 and 1900 metres above sea level. The farm cultivates varietals such as CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., and Tabi. This cascara is made with the Tabi varietal, a cross of Bourbon, TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., and Timor Hybrid, initially developed for its resilience against coffee leaf rust, without sacrificing the exceptional cup quality of its parents. The name Tabi means “good” in the Guambiano dialect—a fitting tribute to this tall, long-branched variety, whose slightly larger fruits and seeds allow for denser plantings and higher yields. Tabi thrives in Cauca’s terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process., where cool nights slow the ripening process, allowing sugars to build up, resulting in sweeter, more complex notes that enhance the coffee’s bright acidity and fruit-forward characteristics. Diego approaches cascara with the same dedication as his coffee. Although most of the moisture is contained by the seed and mucilage, the collected husks still need to be further dried to reduce moisture content and prevent spoilage. This is done by spreading them in thin layers on drying beds or patios, ensuring they are turned regularly to dry evenly. The drying