Chachagüí Community - Colombia - Natural

Lime Candy, Mango, Liquorice

Roast Level:

Recommended Brew Methods:

Producer: Smallholder farmers Chachagüí, Nariño

Origin: Colombia

Region: San Juan, Chachagüí, Nariño

Varietal: Castillo, Colombia & Caturra

Processing: Natural - 48-60 hours fermentation

Elevation: 1800-2000 m.a.s.l.

Importer: Covoya

Exporter: Azahar

Price Paid: €14,97/kg  (€13.7/kg + 7% tax €0.96/kg + €0.31/kg transport)

FOB: $6,40 USD/lb = approx. €12,00 EUR/kg 

Farmgate: 
$2,700,000 COP/Carga (125 kg of parchment coffee)
= approx. $2,70 USD/lb (parchment coffee)
= approx. €5,00 EUR/kg (parchment coffee)

Tastes Like: Lime Candy, Mango, Liquorice, Rose Hip, White Wine

Azahar are our export partners for this coffee. We greatly admire their approach, particularly their Sustainable Coffee Buyer’s Guide. A key part of their work is paying stable, sustainable prices for high-quality coffee to support farmer incomes and enable reinvestment in farms and families. Unlike traditional supply chains tied to volatile commodity markets, Azahar collaborates with producers to create income stability by developing quality standards that unlock market access. While the goal is to deliver meaningful financial outcomes, coffee’s future remains under threat from climate change and systemic poverty driven by dependence on the commodities market.

Chachagüí, Nariño, is a coffee-growing region shaped by the Galeras volcano, whose mineral-rich soils influence the character of local coffees. Smallholder farmers, many with generations of experience, cultivate coffee on steep hillsides using traditional methods that help preserve local biodiversity. Producers in the region are also actively engaged in researching and refining their cultivation and processing practices.

This coffee highlights the work of coffee-producing families from the municipality of Chachagüí, specifically from vereda San Juan in the corregimiento of Casabuy. For natural coffees from this region, achieving a specific sensory profile requires careful control of fermentation and drying, and this lot reflects the ongoing experience and experimentation of the farms involved.

A combination of Castillo, Colombia, and Caturra varieties were used for this blend. Cherries were hand-picked at peak ripeness, fermented for 48–60 hours in tanks, then dried intact on patios for 20–25 days until the desired moisture level was reached.

This coffee is for adventurous drinkers who have enjoyed natural Colombian coffees from our portfolio in the past (think Community Lot Planadas). We’ve roasted it on the lighter side to showcase its sweet citrus character, with notes of lime candy, a juicy mango-like body, and a lingering liquorice finish.