Square Mile’sColombia La Maria is a juicy and sweet espresso characterized by pronounced fruitiness and a syrupy depth. In the cup, mango, peach, and maple syrup come together to create a full-bodied, rounded, and very pleasantly sweet profile. The coffee has a medium body, balanced acidity, and a long, smooth finish, making it work wonderfully as an espresso as well as in milk-based drinks, where it retains its fruity sweetness and adds creaminess to the cup.
Behind this lot is producer Libardo López, a second-generation farmer from the Nariño region. His path to coffee was not a straightforward one—he originally worked as a building inspector before being inspired by his father-in-law, a successful specialty coffee producer. He began farming at the La Maria farm about ten years ago and has since quickly established himself as one of the region’s leading names. He grows Caturra, Castillo, and Colombia varieties, but is gradually expanding his production to include Gesha, Pink Bourbon, Bourbon Sidra, and Papayo. His work has been repeatedly recognized in competitions, and his coffees are regularly among the most interesting lots from the region.
Processing is done using the honey method, which naturally highlights the sweetness and body of the cup. After selective hand-picking, the cherries are partially de-pulped, with some pulp remaining on the bean during drying. The coffee is then slowly dried under controlled conditions, allowing for even flavor development and a stable profile. This approach results in an espresso that is juicy, sweet, and beautifully balanced—with pronounced fruitiness and a syrupy texture that will delight you from the very first sip.