Colombia | Huila, Honey

This coffee is a blend of three distinct Caturra lots, each grown and processed by a different farmer in the Huila region. The goal for this blend was to achieve a deeply complex cup profile. The result turned into a cup with mild citrus acidity that lingers, through velvety sweetness, that ends with a shot of booziness in aftertaste

This coffee lot is a masterpiece of collaboration between three farmers—Oscar Hernandez, Teodolfo Lopez, and Jairo Hoyos. Each farmer handpicks their Caturra cherries when they have reached the perfect ripeness for harvesting. Then, all cherries are placed in open tanks to oxidize and kickstart aerobic fermentations, which begin to enrich the coffee’s taste profile to the sweet and boozy side.

After 72-84 hours, the cherries are removed from the tanks and pulped, leaving a lot of mucilage on the beans. After that, the beans are placed in fermentation tanks where they undergo anaerobic fermentation for 36 hours to further enrich the coffee cup profile.

After fermentation, the beans are removed from the tanks and slightly washed so that part of the mucilage remains on them, allowing the coffee to be dried using the honey method. The beans are dried in the sun for around 15-20 days. During this time, they are constantly stirred every 8 hours to ensure even drying and consistency throughout the entire coffee lot. Finally, the blend is delivered to our partner’s facility, hulled and packed in 35 kg bags with GrainPro liners inside for safe transportation to Europe.