About the Coffee

Ximena Cifuentes grows this coffee at La Esperanza, her farm in Buesaco, Nario, at 2,100 to 2,400 meters. The altitude keeps temperatures cool and slows down how fast the cherries ripen, which gives the coffee more time to develop. The farm sits near the Meneses stream, where mountain air currents and steady humidity create a stable microclimate through the growing season.

The coffee is washed using open-tank fermentation, mixed daily to keep development even across the tank. Cherries are floated and sorted by hand before fermentation starts. The moderate temperatures at this elevation let fermentation run longer without turning harsh, which builds structure in the cup. After washing, the coffee dries in the sun for 8 to 15 days on raised beds.

The variety is Caturra, a smaller plant that produces less fruit per tree than newer hybrids but is prized for cup quality. Nario’s volcanic soil and high elevation are part of why the region draws growers who focus on this kind of small-lot, hands-on processing.

About Somewhere Coffee

Somewhere Coffee Co. is a roastery based in Sherwood Park, Alberta. It started after its founders began asking basic questions about the coffee they were drinking: where it came from, and why one cup tasted different from another.

The team sources coffee through importers who build long-term relationships with producers, aiming to get as close as possible to the story behind each lot. Every coffee goes through a round of sample roasts first. They cup, adjust, and repeat until they land on the roast that fits the bean, then move to production.

“I’ve been hearing about Somewhere Coffee for a few months now – what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!”

– Dean, Director of Coffee