Colombia
Medina Espejo
Medina Espejo
An anaerobic fermentation leads to a juicy and dense profile in this lot by Mauro Tulcan in Buesaco, Nariño
About
Coffee Expression A bright and complex profile with notes of tropical mango, while holding on to the crisp red berry acidity we’ve tasted from so many high altitude Nariño coffees.
Producer Mauro Tulcan grows coffee perched on a steep mountainside in Buesaco, in Colombia’s mountainous Nariño region.
Whole Bean Coffee / Both for filter and espresso
Technical Data
Producer Mauro Tulcan
Region Nariño
Altitude 2000 masl
Varietal Caturra
Process Honey
Harvest November 2024
Taste Expression Fruity & Balanced
Brewing Advice
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.
Shipping & Delivery
· Free shipping above $79 and on all subscription orders
· Ships within 1-3 days from Brooklyn, New York
· Coffee is roasted to order


Medina Espejo
Medina Espejo is a tiny 2 hectare plot where Mauro Tulcan grows coffee perched on a steep mountainside in Buesaco, in Colombia’s mountainous Nariño region. We have come to appreciate coffees from Nariño over many years, for their dense sweetness and intense, concentrated flavours in the cup, with a high degree of clarity. Incredibly high altitudes, often over 2000 masl, and excellent sun exposure mean sugar-rich, slow-matured coffee cherries, with ample fuel for fermentation and roasting to create complexity and intensity.

The Tulcan Family
Mauro is a member of the Tulcan family, who have grown coffee outside the village of Medina Espejo for generations. Mauro’s plot was originally part of one of the largest coffee plantations in Buesaco, before being slowly split among siblings over the past half century. Mauro decided to name his small slice of this legacy after the village itself, a tribute to his family’s long history here.

A careful process
This lot is of the Caturra varietal, processed using a honey method. The cherries are first placed in sealed containers for 48 hours, before de-pulping and a second shorter fermentation of 18 hours. The coffee is then dried directly on covered raised beds for 18 days. This careful fermentation translates the potential of these intensely sweet Nariño cherries into a bright and complex profile, with notes of tropical mango, while holding on to the crisp red berry acidity we’ve tasted from so many high altitude Nariño coffees.

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