This Caturra variety coffee is grown by Nidia Enríquez and her daughter Milena Salazar on their farms, La Pradera and El Manantial, in the Chachagüí municipality of Nariño, Colombia. The coffee is grown at an altitude of 2,000 meters above sea level. The cherries are hand-selected at peak ripeness, de-pulped, fermented for 24 hours, washed, and dried on raised beds for 8-10 days. This coffee represents the work of a new generation of growers combining traditional wisdom with modern practices.
Vivid Coffee was founded in 2015 by Ian Bailey in Winooski, Vermont, initially roasting on a five kilo machine in the back of a local ice cream parlor. Bailey built the company around direct relationships with small farms, in some cases purchasing entire harvests year after year to provide producers with stability and predictability. The roasting style is clean and precise, designed to let each coffee's terroir speak without interference. Vivid's sourcing framework is values driven, shaped by the realities of climate change, coffee plant disease, and the global coffee price crisis that affect the producers it works with.
