Ubeimar's history as a coffee grower started at the age of 7, when the departmental government started a project called "Cafeteritos" in various elementary schools in the rural area. He eventually started his own farm called La Primavera. La Primavera is 8.7 hectares, 3.6 of which coffee is grown. It is located in Antioquia at a whopping elevation of 2040 meters above sea level.
He ferments his coffee for 72 hours in total, mixing in different batches. He spends his afternoons picking and depulping coffee. The next day picking, depulping, and mixing with the batch from the first day. This happens for 3 days where they are all blended together and washed on the 4th day. Lastly, he uses a combination of sun drying and mechanical drying for a total of 4 days. His says "his goal is to produce the highest quality of coffee possible". We found this particular lot to be stellar and offered him a direct payment over 3x C- market price and over 2x "fair trade" rate.
Flavor profile: Black cherry, huckleberry, s'mores
Elevation: 2040 masl