About

This coffee was processed using a series of controlled fermentation stages designed to maximise flavour and showcase the pedigree of cherries grown in the fertile soils of southwest Huila. The first stage started with a 24-hour fermentation, keeping the whole cherry intact, allowing the fruit's natural sugars to enhance the inherent qualities of this lot. The cherries were then depulped and moved into sealed barrels for 48 hours of anaerobic fermentation - a no-oxygen environment that guides a more controlled development of flavour. A single wash followed before the coffee moved to raised beds for a slow, even 22-day dry, reaching a target moisture content of 10-11%.