CANYON (250g)

Terroir: Charalá

Farm: Bellavista farm, Correa-Gutierrez

Drying process: sundried

We now turn to the state of Santander, a region in the northeast corner of the Andes cordillera. Santander's coffee industry obtained the denomination of origin (DO) in 2014, highlighting the challenge of growing coffee in a region with limited soil fertility and mineral content. Coffees from Santander are characterised by their medium acidity, citrusy notes and balanced body, primarily featuring rust-resistant varieties.

The state of Santander houses Colombia's largest canyon - Cañón del Chicamocha. The Chicamocha Canyon is a significant geological feature in South America, ideal for rock climbing, rafting and an attractive tourist destination. This canyon was carved by the Chicamocha River approximately 46 million years ago, spanning around 227 km in length and reaching depths of up to 2,000 metres at its deepest points.

Finca Bellavista is situated in Charalá, a small village in the southern region, 135 km from the capital, Bucaramanga. Bellavista is a second-generation family farm managed by the Correa-Gutierrez siblings - Diana and Dario. Besides coffee and cocoa trees, Bellavista also produces citrus fruits such as orange, lime, tangerine and grapefruit, as well as the delicious Colombian plantains.

Finca Bellavista houses around 1,000 cocoa trees, making it the second most important agricultural product. Photo: Dario Correa.

This 16-hectare farm houses approximately 30,000 coffee trees planted in two main areas. One is shaded, surrounded by two streams, and lies on a steep hill. The second planted area is on flat terrain, both located at around 1,673 metres altitude. The main crop harvest occurs between August and November, accounting for 75% of production - 6.3 tonnes per year. Under the Correas' stewardship, they expect to see an increase of approximately 1 tonne for the 2024 harvest.

Citrus and coffee trees harmonise the Bellavista farm. Photos: Dario Correa.

Our Canyon coffee stems from two rust-resistant varieties, Castillo and Cenicafé, planted at Bellavista. Once harvested, Canyon is processed as washed coffee and undergoes a 36-hour fermentation process in small container batches at room temperature (approximately 24°C).

Our roasting profile highlights its pleasant and medium acidity with notes of grapefruit in a full-bodied coffee. It is an ideal coffee for those seeking a morning pick-me-up with high extraction rates, as in espresso brewing (AeroPress, stovetop). Enjoyable as black or white coffee.

To uncover the optimal flavour profile of Castillo-Genicafé and savour its notes, we recommend exploring the following brewing methods