Colombia El Salto
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coffee is sold as whole bean
Nectarine and yellow peach take center stage with a syrupy full bodied texture that finishes clean with sweet caramel
Tunja Grande, Nariño (1900m)
El Salto’s stone fruit flavors show great intensity and clarity in a rounder, pleasantly bodied structure. The farm runs from the canyon top road more than 200 meters down to the river below. This altitude change provides a scaled range of flavor in a balanced and integrated structure further helped by daily ravine channeled winds slowing down, ripening and melding rounded sweet fruit flavors with intense acidity.
Harold Obando is a third generation producer in Tunja Grande farming alongside family and friends for the last 15 years. But in 2019 he was so discouraged by the market’s unsustainable pricing that he considered selling his farm even after two years of premiums from Saint Frank. When we returned to the Obando family a third time, he not only kept his farm but reinvested in even more coffee land for his family’s hopeful future. Saint Frank is committed to sustainable relationships and we find the potential we see truly begins to open up after three years of trust. Harold poetically entrusted his coffee to us in the same tradition that a Colombian family entrusts a child to flourish and we are honored to share the joy of this relationship with you.
We recommend 1 part ground coffee to 15.8 parts filtered water (1:15.8) Pour Over: 24g coffee med-fine | 380g water off boil | 3:00 min duration
Bona Vita Recipes:
4 Cups: 44g coffee (7 tbsp.) med-course grind (14/40 Encore) | 4 cups water
6 Cups: 65g coffee (11 tbsp.) med-course grind (16/40 Encore) | 6 cups water
8 Cups: 87g coffee (14 tbsp.) med-course grind (17/40 Encore) | 8 cups water