Coffee farms don’t get scrappier than Lucitania, or more personal. In the municipality of Florida in Nariño, Servio Chincha grows coffee on 4 hectares of steep hillside land. Of the farmers we visited and purchased from this year, Servio stood out because of how personally he grew his crop. He told us that apart from harvesting, he is the only one that touches his plants. He mulches each coffee shrub every year, trims them back on a schedule, planted the shade trees that hovered over us, fertilized each plant scoop by scoop. His mission is pure: to produce a perfect crop.
When Kuma visits Colombia, they cup and select all of their lots blind in the Azahar lab before heading out to the farms to meet those that made them. It is a testament to Servio’s passion and singularity of vision that his was one of the top scoring coffees Kuma tried this year. He is one of the many farmers they met that proved it doesn’t take riches or an army to produce an excellent product, it just takes heart.*
Welcome to my Table, here in the corner of this cafe. Today we’re cupping the Colombia Lucitania, from Kuma Coffee in Los Angeles, California. Feel free to pull up a chair.
THEDETAILS
region: Nariño, Colombia
farm: Finca Lucitania
producer: Servio Chincha
association: N/A
elevation: 2000 meters above sea level
cultivars: Caturra
process: fully washed, patio dried
CUPPINGNOTES
As soon as I open the packaging, the Colombia Lucitania’s bright, lively, fruity aroma comes bursting out; scents of candied oranges and tropical fruits exploding in my nostrils. This is an aromatic experience not entirely unlike Froot Loops cereal—sweet and fruity.
The coffee is a light-bodied affair and possesses a silky mouthfeel. For a coffee that’s so light on the tongue, however, it has a great deal of volume; each sip fills my entire mouth and particularly hits the front and sides of my tongue. It’s very sweet—almost to the point of being tart (especially at the higher extraction that I personally prefer), but it’s still an enjoyable cupping experience. It’s a pretty well-rounded cupping experience, too; even though the coffee leads with an intensely bright, vibrant, layered orange and grapefruit acidity, there’s an underlying muted dryness that can be attributed to its Earl Grey nuances.
*content courtesy of Kuma Coffee
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.