Neider Samboni - Nexo
Neider Yesid Samboni Garzon - 9954
19
"Nexo · Neider Yesid Samboni Garzon · Natural · Sidra · Nexo Coffee, Pitalito, Huila
Neider Yesid Samboni Garzon took his first cupping course at SENA in 2015, at seventeen, and has been experimenting ever since. This natural Sidra scored 88.00 points.
Neider is a third generation grower from the village of La Hacienda, in the Bruselas district of Pitalito, Huila. His family project, Nexo Coffee, sits at 1,600 metres. The family moved from traditional coffee to specialty eleven years ago. What drew Neider in was the natural process, which he tests across different varieties to find distinct cup profiles. This Sidra comes from about one hectare of four year old trees.
His challenge this season was repeating processes that had cupped well before, without knowing for certain they would work again. The family entered because this is the first edition of the Collection held in Colombia.
Cherries are hand picked at peak ripeness, ideally at 20 Brix or above, and floated before fermentation. The coffee ferments anaerobically for 48 hours in drums kept somewhere cool, followed by 8 hours of must recirculation. It then dries on the patio for about 21 days, finishing at 10 to 11% moisture. Neider aims for red and yellow fruit, cinnamon, panela and a strongly floral cup. In the cup: strawberry, green apple and pineapple, with cream, chocolate and roasted nuts."
General Information
About the Farm
Nexo Coffee is the Samboni family's farm at 1,600 metres in the village of La Hacienda, Bruselas district, Pitalito, Huila. Neider Yesid Samboni Garzon, a third generation grower trained in cupping at SENA, leads its natural processing, working with Sidra and Bourbon Ají on about two and a half hectares.