Details
Coffee Bio
Mindala is an authentic expression of Nariño: a coffee born in the mountains, cultivated with dedication and crafted to reveal the character of its origin. It comes from San Lorenzo, a municipality in northern Nariño whose history has long been tied to coffee farming.
On the slopes of the Andes, elevations above 1,800 meters, volcanic soils and a climate of warm days and cool nights let cherries mature slowly, concentrating sugars and building aromatic complexity. For generations coffee has been the community's main source of income and a way of passing knowledge from one generation to the next.
Only fully ripe cherries are hand-picked. The coffee undergoes a 12–18 hour whole-cherry fermentation, is depulped and fermented again for 18–36 hours, then washed twice and dried for 8 to 15 days.
Supplier Terra Coffee supports producers with technical and commercial assistance, promoting responsible practices, traditional varieties and access to value-added markets.