La Llanada by Oscar Oma is an omni-roasted Sidra that changes with every sip in your cup. The first aroma is reminiscent of flowers and herbs, then the full sweetness of ripe peaches and strawberries unfolds , and everything is rounded off with a cooling note of eucalyptus. The coffee is balanced, clean and at the same time exceptionally complex – it is suitable for both filter and fruit-flavored espresso and will not disappoint even the most demanding taste buds.
This exceptional batch was grown by Oscar Oma, who, after years as a veterinary technician, returned to the family farm La Llanada in the San Agustín area, in the southern part of the Huila region. The farm is located at an altitude of up to 2,200 meters above sea level, and it is at these heights that Sidra grows, surrounded by fruit trees and native forest. Oscar is a fourth-generation farmer, but he approaches cultivation with a modern mindset – he seeks new ways to improve quality and carefully monitors every stage of processing.
The processing of this coffee is as unique as its flavor. Oscar first allowed the cherries to ferment for 72 hours in an anaerobic environment, then disinfected them with ozone and transferred them to sterile tanks, where they underwent another 90 hours of fermentation with the addition of specific Saccharomyces yeast. Only then were the beans washed and dried on raised beds under a canopy. This double fermentation process combines the best of natural terroir and controlled microbiology, resulting in a coffee that is clean, layered, and distinctly aromatic.