ETHICA SPECTRUM - El Turpial Geisha Washed

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.

PROCESSING
The process of coffee production begins with meticulous manual harvesting, selecting only cherries that have achieved full ripeness. These cherries are collected in bags to maintain their condition and ensure that the mucilage retains its maximum sugar concentration, which is crucial for flavor development.
After harvesting, the whole cherries undergo an initial fermentation stage. They are placed in GrainPro plastic bags that block both oxygen and light, creating a controlled anaerobic environment. This phase lasts three days, with the cherries remaining intact throughout.
Once the first fermentation is complete, the cherries are mechanically pulped without water. This dry pulping method preserves the integrity of the remaining mucilage and minimizes waste. The parchment coffee, still coated in dry mucilage, then enters a second fermentation stage, again taking place inside sealed GrainPro bags under oxygen-free and light-free conditions for an additional two days.
Following fermentation, the coffee is washed using a single volume of water. A flotation system is employed to separate lighter or defective beans by density, while the remaining mucilage is removed. Finally, the cleaned parchment coffee is transferred to raised drying beds, where it dries under the sun for approximately twelve days. This slow, even drying process ensures the stability, quality, and long-lasting flavor of the final product.