If you are looking for heavy, earthy tones or a well-established classic in your cup, you might want to stop reading now. This is the exact opposite! Lightness, elegance, and freshness that will make you rethink what you can find in a cup. Imagine biting into a juicy, crunchy green apple. Can you feel that sparkling acidity? That's exactly how this coffee starts. Immediately, the sweetness of ripe mandarins is added, giving the taste juice and playfulness. But the most interesting part comes in the aftertaste, with subtle, refined notes of green tea that add lightness to the whole profile. It's a drink that literally dances on your tongue. To truly intoxicate all your senses, the whole experience is tied together by a floral aroma.
This micro-lot comes to us from the volcanic slopes of Colombia's Huila region, which is a household name in the world of specialty coffee. Specifically, we are in the Acevedo area, where the Los Pinos and La Primavera farms are located at an altitude of 1,800 meters above sea level. Behind this precise harvest are two passionate farmers, Edier Perdomo and Diego Horta. They decided to focus on the Pink Bourbon variety, which is a natural and rare hybrid between red and yellow Bourbon. This variety won over the farmers not only with its resilience, but above all with what it offers in the cup. Edier and Diego approach each coffee tree with enormous respect and attention to detail. Their work is not just about agriculture, but an expression of the local climate, culture, and terroir. Thanks to the high altitude and specific microclimate, the beans have enough time to ripen slowly, which is reflected in the complex sweetness you taste in the coffee.
However, in order for the beans to reach their full potential, they had to undergo a very specific processing method, which we refer to as semi-washed with elements of anaerobic fermentation. It all starts with a rigorous selection process, where only the ripest cherries are picked. These first undergo 24 hours of pre-fermentation while still whole. This is followed by a key phase: 36 hours of anaerobic fermentation inside bags, where the beans are wrapped in so-called "mucilage blankets"(layers of their own pulp). This step is essential for intensifying the sweet and floral tones while maintaining the purity of the flavor. Finally, the coffee is slowly dried on raised beds for 15 days. This gradual drying locks in all the lively complexity of the beans. The result is an incredibly clean, juicy coffee with a silky floral finish that is a prime example of Colombian craftsmanship.