Producer Spotlight- Amparo Moncayo
Last June, Santiago visited Amparo Moncayo's farm in Colombia. And there are truly no words that do it justice.
A Place Unlike Any Other
Her place is called La Tulpa de Amparitho, and the moment you step onto it, you understand why. An old hand-cranked coffee pulper sitting in the rain. Walls covered floor to ceiling with dried gourds, woven baskets, antique tools, a sewing machine, a leather bag, things her family has collected and kept for decades. Flowers spilling over every railing.
It is a working farm that feels like a museum of Colombian country life, and it is completely, entirely hers.
Forty Years of Legacy
Finca El Encinal sits above 1,900 metres in the village of La Caldera, Nariño, in the shadow of the Galeras volcano. Amparo grew up on this land. She inherited it from her father along with a deep love for the countryside and a coffee-growing legacy she has kept alive for over 40 years.
Every tree is tended by hand. Every cherry is hand-selected at peak ripeness. The elevation, the volcanic soil, the microclimate, all of it shows in the cup.
She is not just growing something beautiful. She is sharing it.
The Woman Behind the Coffee
Amparo is warm and generous and deeply rooted in her community. She roasts her own coffee on a small artisanal roaster right on the farm and shares it with everyone around her. She has always done it this way. The coffee she grows is not just a product, it is an extension of who she is and how she lives.
We are so honoured to bring her coffee to Canada.
The Coffee
This is a micro-blend of 50% Caturra and 50% Colombia varietal, grown in volcanic, nutrient-rich soil at over 1,900 metres and harvested once a year entirely by hand.
The processing is two-fold. First, a controlled 18 to 24 hour traditional fermentation to build cleanliness and complexity. Then a honey process where the cherries oxidize whole for 12 hours before being pulped and dried with full mucilage intact, locking in natural sugars and that distinct sweetness in the cup.
Amparo produces only 15 to 20 bags of 70 kilos for export each year. This is as rare as it gets.
In the Cup
Mandarin · Toffee · Black Tea · Candied Orange
The sweetness is rich and natural, a direct reflection of the honey process and Nariño's volcanic terroir. The finish is lingering and complex, with a warmth that feels entirely fitting for a coffee grown with this much care.
Coffee Details