Jermy Pedraza - Nariño
Country: Colombia
Region:
Nariño
Process: Typica, Pink Bourbon
Varietal: Natural
Altitude: 2000 m.a.s.l
Flavours: Blueberry | Chocolate | Tropical Fruit
Brewing method: V60, Aeropress, Espresso
Jermy Pedraza is a third-generation coffee producer and agronomist working in the village of El Convento, in Nariño’s Chachagüi municipality. His Finca La Joya totals four hectares of land at an average elevation of 2000 meters above sea level, and is planted primarily with Typica, Variedad Colombia, Castillo, and Pink Bourbon variety coffee.
Processing at Finca La Joya begins with selectively harvesting only ripe coffee cherries which are then sorted via floatation. After being floated, the cherries are then manually sorted before undergoing either Washed, Honey, or Natural processing.
This blend of Caturra, Castillo, Colombia coffee underwent Natural processing. Sorted cherries were placed into sealed bags with a starter culture taken from Yermi’s other processes and fermented in an anaerobic environment for five days. The fermented cherries were then dried on raised beds for 10 days, and finally dried in a mechanical drier for an additional two days.
Region - Nariño
Nariño is one of Colombia’s 32 Departments. It shares a southern border with Ecuador and is home to thousands of smallholder coffee producing families. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production.
Nariño’s particular geography and proximity to coastal and land borders have historically transformed it into a corridor for illicit trade routes, resulting in unwarranted violence against residents of remote mountain farms. Today, thanks to the particularly resilient and fearless spirit of Nariño’s farmers, the small region is a respected nucleus of coffee innovation.
Barista life
Baristas today have access to a wide variety of high quality, speciality coffee producers and can hone their craft with a great variety of brewing methods. Barista Life works closely with these producers to deliver the finest beans around and not only that, can provide essential training to you and your staff to ensure the perfect cup of coffee reaches your customer, every time.
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To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London. In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather. Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c. Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.
The business expanded in 2011 when both Aron and his wife, Clare, took on a failing coffee shop after the recession with aim to give it life. With previous experience in hospitality and business management, their dedication and hard graft paid off and The Espresso Lounge Tring is a successful coffee shop and cafe with several TripAdvisor awards and fantastic reviews.
They remain within this lucrative industry to date and can offer invaluable knowledge to new business start ups or those wishing to train their baristas to the highest possible standard. Barista equipment, coffee machines, sales training and business consultancy are all available through Barista Life and can set your business on the path to success.
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