ETHICA SPECTRUM - El Turpial Laurina Anaerobic Natural

EMERSON FELIPE NARVAEZ
Emerson Felipe Narváez was born in Policarpa, Nariño, where he grew up with his four sisters and parents, gaining firsthand knowledge of the land and watching his father cultivate coffee. Although he was exposed to this environment, Emerson never intended to follow in his father's footsteps. Due to social issues in the region, his family was forced to leave their farm and move to another municipality. In the years that followed, Emerson explored various professions, including soldier, builder, and baker, until destiny led him back to coffee. A cooperative introduced him to specialty coffee, which captivated him instantly. His passion for the craft flourished, ultimately leading him to achieve the title of Q Grader.

EL TURPIAL
Emerson's passion for coffee began at La Palma farm, but he sought a greater challenge. He searched for a new farm, although most were beyond his financial reach. Eventually, he found a property that met his criteria, despite its significant challenges. Located at a high altitude, it lacked electricity, running water, or roads—only accessible by horseback. Nonetheless, Emerson recognized its strategic location near the Pacific, with a unique microclimate offering great potential. Driven by determination, he started experimenting with different processes and varieties, including SL28, SL34, Laurina, Pink Bourbon, Geisha, Wush Wush, Sudan Rume, and others. He closely observed how each variety adapted to the farm’s altitude and environment.

LAURINA
Laurina coffee is a remarkable and scarce variety known for its distinctive low caffeine content and complex flavor characteristics. As a mutation of the Bourbon variety, Laurina boasts caffeine levels that are roughly 50-60% lower than those found in standard Arabica beans. These plants are typically smaller in stature, which simplifies their cultivation and harvesting processes. Moreover, Laurina thrives in elevated regions, with El Turpial being a particularly advantageous site for its growth, resulting in the nuanced flavors present in this outstanding selection from Emerson.

PROCESSING
The process starts with meticulous manual harvesting, selecting only cherries that are fully ripe. These cherries are gathered in bags to maintain their quality and ensure that the mucilage retains its optimal sugar concentration, crucial for developing flavor.
After harvesting, the cherries are placed in GrainPro plastic bags that block oxygen and light, creating an anaerobic environment. This fermentation phase lasts for ten days, during which the cherries remain intact. The bags are periodically moved and handled to promote uniform fermentation.
Once fermentation is complete, the coffee is dried for three days under direct sunlight, spread out on black plastic sheets to enhance water drainage. Subsequently, the coffee is moved to raised drying beds, where it continues to dry in the sun for about eighteen days. This gradual and consistent drying process guarantees stability, quality, and lasting flavor in the final product.