Producer and Region

This coffee comes from Rodrigo Sánchez and his family farm, La Loma, situated at 1730 meters in the Huila region of Colombia. The farm benefits from a cool climate and steady rainfall, ideal for slow, even cherry development. Rodrigo focuses on controlled fermentations to explore how temperature and time influence sweetness and acidity, aiming for clean and expressive cups.

Cultivation and Processing

The cherries are handpicked only at full ripeness. After floating and pulping, the coffee ferments for 80 hours in GrainPro bags at a steady 10–13°C. This cold environment slows the process, preserving delicate aromas and enhancing clarity in the cup. Once washed, the coffee dries on raised beds for 25 days, maintaining stability in both sugar content and pH.

Flavour

The slow fermentation allows for more delicate and clean attributes in the cup. The profile is herbal, reminding us of lemongrass and spices like ginger. Floral sweetness complements these notes well, making the cup both interesting and complex.