Blind Byard
The Fable of Byard’s Leap
Many years ago, when North Kesteven was just a wild and desolate speck of land, there lived a witch known as Old Meg, who was the terror and scourge of all men and beasts that lived there. At the villagers’ cry, a champion emerged who vowed to rid the district of her for good.
The Champion had the pick of a dozen fine horses on which to ride, but knew his steed had to be quick and alert, so he devised a plan to test their reactions. While the horses drank at the village pond, he tossed a large stone into the water and watched for the quickest to react.
A horse by the name of Blind Byard jumped faster and further than all else. The champion took this as a good omen, because a blind horse would not be scared by the loathsome appearance of Old Meg.
The Champion mounted Byard and, armed with his trusty sword, rode to Old Meg’s den and called for her to come forth. She heckled the rider, screeching “I’m busy, I’ll see to you later!”
No sooner had these words been uttered, that the witch jumped from her hiding place and dug her nails deep into Blind Byard’s flanks. The horse reared up in pain and made an almighty leap of some 60 feet, dislodging the hideous hag, who fell to the ground. Seizing his chance, the champion ran her through with his sword and ended her deathly grip on the village, returning a hero. Byard’s leap was so powerful, his hoof prints are still visible today.
Coffee Lot Details
High in the Andean mountains of central Colombia, the region of Tolima has quietly been producing some of the country’s most distinctive coffees. Its steep volcanic slopes, fertile soils, and shifting microclimates give rise to a cup that’s bright and juicy, with layers of stone fruit, berries, and a clean sweetness carried on a medium body.
Here, smallholder farmers across 38 municipalities cultivate varieties like Castillo, Typica, Bourbon, and Maracaturra. For decades, Tolima remained on the fringes of the specialty scene conflict with FARC guerrilla forces made the region dangerous and difficult to access. But since the 2016 peace agreement, Tolima has begun to thrive: investment has returned, tourism has grown, and farmers have stepped proudly into the spotlight of the global coffee market.
Ironically, the years of isolation preserved the land; without the heavy use of agrochemicals, much of the soil remains virtually untouched. Today, many farms are organically certified, turning Tolima into a rising star of sustainable coffee.
Producers here harvest twice a year: the fly crop between October and January, and the main crop from April to June. Cherries are hand-sorted and depulped the same day in small backyard beneficios, wet-fermented for up to 36 hours, washed in fresh spring water, and finally sun-dried on patios or parabolic beds.
To bring this coffee to market, the local cooperative aggregates parchment from dozens of smallholders into fully traceable, Rainforest Alliance certified Excelso lots, carefully cupping each batch to ensure consistency.
The result? A coffee that speaks not only of its unique terroir, but of resilience, a region once defined by conflict, now celebrated for craft.
Tasting notes
Elevation
1200-2000 masl
Varietal
Process
Washed
