Julio Cesar Montenegro

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<b>Variety: </b> Caturra, Colombia, Castillo
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<b>Producer:</b> Julio Cesar Montenegro 
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<b> Processing: </b> Washed
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<b> Origin: </b>  Nariño, Colombia 
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<b> Altitude: </b>1900m
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<b> Score: </b> 86
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Julio Cesar Montenegro is a larger producer for the Nariño region, with a total of 5 hectares planted in coffee across three farms in the Chachagui municipality. The coffees and the producers here are remarkable! Julio grows Colombia, Castillo and Caturra varieties, and he is careful to pick only ripe cherries. Nariñois is one of the most difficult regions in Colombia to work in because it is considerably under-resourced compared to other coffee growing regions in the country, and most producers here are very small with a harvest that is very spread out. 
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Julio dries his coffee on raised beds, giving better ventilation than what is common in Nariño. Normally in this region the coffees are sun-dried in parabolic dryers that almost work like green houses. The producers of higher quality coffees have well ventilated facilities. There are many different variations and constructions, but generally they are all systems that protect the coffee from rain. The coffee takes approximately 8 days to complete to reach approximately 11% humidity. This washed coffee from Julio has beautiful floral characteristics, with red apple and forest berry fruit.
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Floral, Strawberry, Sweet

Variety: Caturra, Colombia, Castillo

Producer: Julio Cesar Montenegro

Processing: Washed

Origin: Nariño, Colombia

Altitude: 1900m

Score: 86

Julio Cesar Montenegro is a larger producer for the Nariño region, with a total of 5 hectares planted in coffee across three farms in the Chachagui municipality. The coffees and the producers here are remarkable! Julio grows Colombia, Castillo and Caturra varieties, and he is careful to pick only ripe cherries. Nariñois is one of the most difficult regions in Colombia to work in because it is considerably under-resourced compared to other coffee growing regions in the country, and most producers here are very small with a harvest that is very spread out.

Julio dries his coffee on raised beds, giving better ventilation than what is common in Nariño. Normally in this region the coffees are sun-dried in parabolic dryers that almost work like green houses. The producers of higher quality coffees have well ventilated facilities. There are many different variations and constructions, but generally they are all systems that protect the coffee from rain. The coffee takes approximately 8 days to complete to reach approximately 11% humidity. This washed coffee from Julio has beautiful floral characteristics, with red apple and forest berry fruit.

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