Jorge Hernando Cuellar - Single Origin - COLOMBIA

JORGE HERNANDO CUELLAR

Perched at 1,980 meters above sea level, El Encanto graces the verdant hills around Urrao, nestled in the River Penderisco valley—a distinctive coffee-producing area in Antioquia, Colombia. Jorge Cuéllar, originally from Monserrate, Huila, spent many years as a farmhand in Caldas before his journey led him to manage Santa Bárbara Estate under the mentorship of Léo Henao. Despite an initial attempt to establish his own farm in Huila, the challenging conditions drove Jorge back to Antioquia, where he ultimately took charge of Finca Los Palomos in Urrao.

Over seven years, Jorge, along with the Henao brothers, pioneered exceptional coffee cultivation techniques in Urrao, adapting novel fermentation processes to enhance the quality of their crops. Their collaborative efforts culminated in winning Colombia’s Cup of Excellence in 2020 with a lot aptly named ‘Los Tres Mosqueteros’ ("The Three Musketeers"). When the Henaos exited the scene in 2022, they gifted Jorge an 11-hectare farm, establishing El Encanto, where Jorge now lives with his family. Today, Jorge cultivates both traditional and high-value varieties like Chiroso and Gesha, leveraging his extensive expertise to stand out as one of the region’s leading coffee producers.

CHIROSO VARIETY

Chiroso, the variety planted at El Encanto, thrives in the cooler climes of Urrao, noted for its superior productivity over the Caturra variety. Renowned for its unique and complex flavour profile, Chiroso has been identified through recent DNA studies as an Ethiopian landrace, akin to the famed Gesha, although its arrival in Antioquia remains a mystery.

HOW THIS COFFEE WAS PROCESSED

This coffee is meticulously hand-harvested, primarily by Jorge's family, and processed at their micro-mill. The beans undergo a traditional washed method, where they are pulped and then fermented in tanks.

The cooler temperatures in Urrao allow for an extended fermentation period, blending several days' harvests to enhance the pH balance and achieve a winey acidity.

This method enhances the vibrant cup characteristics of the coffee, which is then dried over 10-18 days on raised beds.

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ORIGIN: Colombia

REGION: Antioquia - Caicedo

VARIETY: Chiroso

PROCESS: Washed

ALTITUDE: 1,980 MASL

SUGGESTED METHODS: Pour over, aeropress, cold brew, plunger and stovetop.