Harmonious and full-bodied, this is the Colombia Finca La Loma from farmer Rodrigo Sánchez - a coffee that in a cup will delight both lovers of the classics and fans of more expressive taste experiences. It has a subtle sweetness reminiscent of ripe raspberry, peach or cherry, and its acidity is balanced, fruity and sparkly rather than sharp. There are also notes of tropical fruit or vanilla in the background , and this diversity is testament to the precise choice of varieties and the careful approach to processing. The coffee develops beautifully on the tongue - at first fresh and juicy, later fuller, chocolatey and sweet. Thanks to its long aftertaste and clean profile, it is an experience that is both elegant and fun in the cup. This is exactly the kind of choice Colombia that shows how exceptional results can come from a combination of knowledge, innovation and a keen eye for detail.
Finca La Loma is one of several farms run by Rodrigo Sánchez under the umbrella of his family's Aromas del Sur project. It is located in the Huila region of Colombia , specifically in an area called Vereda Agua Negra near the town of Pitalito - at an altitude of around 1,750 metres, which provides ideal conditions for the coffee plants to mature more slowly and develop complex flavours. Rodrigo is not only a farmer, but also a visionary who has long been researching fermentation techniques, cupping and innovation throughout the post-production process. In 2017, he set up a professional tasting lab on the farm to test new processing methods and select the best lots on site. As a result, the entire Aromas del Sur team works with absolute precision - from harvest to export.
The processing of this coffee was carried out using the macerated washed fermentation method . This is the result of years of research and testing, as Rodrigo and his team approach each batch with the goal of getting the most out of it. This coffee has undergone a controlled fermentation in a controlled cool environment. The cherries were placed in stainless steel tanks where they fermented for 76 hours, resulting in a flavour that is clean and elegant with no distracting side notes. After fermentation, the grains were washed with clean water and dried for 1 to 2 days, in direct sunlight. They were then moved to the shade where drying took place on raised beds for a further 20 to 25 days. The result is a processing that preserves the juiciness of the fruit, but also brings a depth and texture that even discerning coffee enthusiasts will appreciate. This is no ordinary washed Colombia - this is the result of a thoughtful process where every detail has its place.