Features for Johan & Nyström Javier Pajoy Quipo medium roast whole coffee beans 250g
This coffee is a washed selection from Javier Pajoy Quipo, grown in the scenic mountains of Cauca, Colombia. The flavour profile offers a fruity symphony of tart lime, a hint of red currants, and the smooth sweetness of ripe mango. Javier Pajoy Quipo is a dedicated coffee farmer who runs his farm, Finca El Cuyero, in Inza. His deep love for coffee farming is deeply rooted in his family history.

This selected lot of Caturra and Tabi varieties was harvested between April and September. After harvesting, the pulp was removed and the beans were thoroughly washed, then dried on raised beds under covered roofs until the ideal moisture level was achieved. Grown at an altitude of 1,980 metres above sea level, this coffee highlights the unique flavours of the Cauca region. The nutrient-rich volcanic soil, combined with warm days and cool nights, creates a delicate balance and subtle sweetness in the coffee. Cauca, located in southwestern Colombia, is known for its exceptional coffee. Here, the Andes wind through the landscape, creating optimal conditions for coffee cultivation. Most farmers in the area run small-scale farms, usually less than 1.5 hectares. The combination of volcanic soil and cool mountain breezes gives rise to a coffee of exceptional quality. By enjoying this coffee, you not only experience a fantastic taste sensation, but also help to support small-scale farmers and sustainable farming methods. Each cup is filled with tradition, hard work and the unique flavours of Colombia's speciality coffee.

The coffee is characterised by fruity notes of lime, red currants and a soft sweetness of mango.

Coffee from small-scale farms has a special charm and quality that often differs from that of larger, industrial productions. These farms, which are often family-owned and run by passionate farmers, are usually located in mountainous regions where the climate and soil are ideal for producing the highest quality coffee. One of the most prominent characteristics of coffee from small-scale farms is the care and attention paid to every step of the cultivation and processing process. Because farmers often have a deep understanding of their specific soil conditions, they can adjust their methods to optimise the flavour profile of their coffee. This often leads to greater variety and complexity in flavors, with notes ranging from fruity and floral to spicy and chocolatey, depending on the region and specific conditions. Small-scale coffee farms also tend to be more sustainable. Many of these farmers use traditional cultivation methods that preserve the soil and the environment. Shade cultivation, where coffee plants grow under shady trees, is common and helps to preserve the local ecosystem balance. In addition, this method reduces the need for artificial fertilisers and pesticides, resulting in a more natural and cleaner coffee. Another important aspect of coffee from small-scale farms is the personal commitment of the growers. Many small-scale producers see coffee farming as a way of life rather than a business. This results in a deeper connection to the product and a strong sense of pride in the quality delivered. Consumers can often trace the coffee back to specific farms or even individual producers, which leads to a greater understanding and appreciation of the entire production process. In addition, small-scale production often means that farmers receive fairer compensation for their work. When consumers buy coffee directly from these farms, especially through fair trade or direct trade, they support the farmers' ability to continue their operations and improve their living conditions.