El Filo #2 is a coffee that draws you into a world of juicy tones and deep sweetness from the very first sip. The taste of forest fruit jam dominates the entire profile – it's like spreading blueberry or blackberry jam on toast and washing it down with dark tea. This is followed by a full, rounded note of sugar cane, which brings an earthy sweetness with a hint of spice to the cup. Everything is complemented by a pleasant chocolate note that appears more towards the end and completes the elegant, creamy dry finish. The body is fuller, the acidity is medium, but very pleasantly sweet – the whole is complex yet very accessible.
The coffee comes from the Colombian region of Nariño, specifically from the Alto de Naranjal area, where Francisco Loaiza farms at an altitude of 2,050 meters above sea level. His work is based on patience, tradition, and attention to detail, which is how he gets the most out of his Caturra, Castillo, and Colombia coffee trees. The microclimate in this part of Nariño is ideal for the slow ripening of cherries, which develops the complexity and sweetness of the final coffee. Francisco harvests exclusively by hand and carefully selects only the ripest cherries, which is clearly reflected in the purity and balance of the cup.
This coffee is processed using the honey method, which combines the sweetness of the natural process with the purity of fermentation. After being picked by hand, the cherries undergo a light fermentation, during which part of the pulp is left on the beans, which promotes the development of a distinctive sweetness and juicy body during drying. The result is a complex yet very accessible coffee that combines fruity juiciness with a caramel-chocolate character.