Jermy Pedraza is an engineer and agronomist by trade, and a third-generation producer by heart. At Finca La Joya in Chachagüí, he treats the farm as a laboratory. By blending scientific rigor with traditional knowledge, Jermy has transformed his four-hectare plot into a hub for technical processing and high-altitude excellence.

Nariño is a rugged corridor of coffee innovation. Its proximity to the equator, combined with the extreme elevation of the Andes, creates a unique climate of warm days and very cool nights. This dramatic temperature swing slows the plant's metabolism, forcing the cherries to develop a higher concentration of sugars and deep complexity.

Variety

A blend of Caturra, Castillo, and Colombia. These varieties are the backbone of Nariño’s production, prized for their resilience and their ability to express the department's unique volcanic terroir. Under Jermy's precise management, they yield a cup that is both structurally sound and flavor-dense.

Process

This lot underwent a five-day anaerobic fermentation in sealed bags, utilizing a custom "starter culture" derived from Jermy's previous successful fermentations. This scientific approach to microbial activity amplifies the tropical profile. The cherries were then dried on raised beds for ten days before a final, controlled finish in a mechanical dryer to ensure stability.