Lemon-Tea Daydream  – Amparo Manchabajoy, Nariño, Colombia2 min read

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Castillo is both hybrid, and a necessity as our planet warms and changes. The masterful way Amparo cultivates her Castillo coffee plants is evident in the flavour of her coffee. When we tasted how sweet, bright and crushable a well grown example of Castillo can be under her watch, we had to buy this lot!

We feel lucky. Having the opportunity to work with not one, but two coffees from Yacuanquer this season has been a dream come true so early in our tiny yet mighty company. If that wasn’t exciting enough, these two coffees are excellent expressions of their respective cultivars, located among our top places on the planet for complex, delightful coffees.

We got this small lot from Amparo Machabajoy, with the help of our friends at Olam, and Azahar: Who are doing incredible things for transparency in specialty coffee in Colombia.

La Florida is a small village tucked into the foothills of the Galeras volcano, very close to the Ecuadorian border. The economy here was traditionally made up of subsistence-style monoculture, and cash crops — usually wheat.
Around forty years ago, five new crops were introduced to the area. Eucalyptus, agave, sugar cane, pineapple and of course coffee have gone on to become some of La Florida’s most-widely grown agricultural products.

Amparo grows the Castillo cultivar on her farm meant for this area of the country (there are dozens of strains now) in the neighbourhood of El Chapal. Located at 1,950 m.a.s.l, her farm exists in one of the most exciting climatic conditions for growing complex coffees.

After carefully harvesting and hand selecting the ripest cherries, she processes each outturn separately. First the coffee fruit is de-pulped with a hand crank depulper. It’s then washed and then the coffee sits in a small tank without water, allowing the natural yeasts from the area to eat up the mucilage for 18 hours. The coffee gets washed again, and is then dried for 15 days depending on that the weather is like. This lot for Lüna was harvested in November.

The flavour of this coffee is bright and crushable, especially as we move into warmer summer mornings. It opens up with sweet lemon, and black tea, realizing the potential of a well grown and processed washed Castillo. Its vibrant and dreamy, with soft hints of refreshing botanicals…. Lemon-tea Daydream!

If you want to come along for the ride as we launch other coffees, give us a follow on instagram @enjoylunacoffee, It would mean a lot!

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Plum Pastry - a 250g bag of delightful Tabi variety, grown by Victor Barrera, in Huila, Colombia

Victor Barrera, Palestina, Huila, Colombia

Farmer Pricing

0 COP
Price to Victor per 125kg parchment

This price represents the amount paid to the grower for this specific lot at the parchment (not milled for export stage)

From here, there will be around 30% weight loss due to milling and defect sorting

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Export Costs

0 $ USD
3.60$ total FOB price per pound

Export costs include things like:

-Bags and grainpro preservation liners

- Parchment (not milled coffee) to green coffee yield

- milling cost and administration

+

Import Costs

0 $ USD
Ocean and land freight per pound
0 $ USD
Total Landed Cost USD
0 $ CAD
Total Landed Cost CAD

Exchange Rates At time of Purchase

$1 USD = 3200 COP

$1 CAD = 0.75 USD

C Market Price at time of purchase

$1.13 USD/lb

$800,000 COP per 125kg parchment

Estimated Cost of Production

$1.19 USD/lb

FOB price for this coffee
FOB Price USD
C market price at time of purchase
C Market Price USD
Estimated Cost of Production in Colombia
per lb USD

FOB Price/ lb

$3.15 USD/lb

C Market Price

$1.13 USD /lb

$800,000 COP/125kg parchment

Estimated Cost to produce a pound of coffee in Colombia (varies by region)

$1.19 USD/lb

*The whole point of sharing all this with you is to start a dialogue - How can we support actual sustainability, where every player, especially the grower can operate a resilient business? We think it starts with handing over the power to you - so you know what you're supporting. We're an open book so let us know if you ever want to chat!
-Laura & Nate