HUILA, COLOMBIA | 1700-2000 MASL | COLOMBIA, CASTILLO, CATURRA | NATURAL
This is a very fruit forward, funky coffee from the La Virginia farm in Huila Colombia. With a 96 hour fermentation driving these flavors we see notes of Dried Apple, Spiced Rum, and Cocoa Nibs.
Best consumed as a fruity espresso or cappuccino.
Price range: $25.00 through $57.00
In the fertile landscapes of Algeciras, Huila, La Virginia Farm stands as a testament to dedication, scale, and careful craftsmanship. Owned by coffee producer Hernán Lara, this 200-hectare farm is in one of the most productive agricultural regions of southern Colombia, where altitude, climate, and tradition converge to create exceptional coffees.
Situated between 1700 and 2000 meters above sea level, La Virginia benefits from a high-altitude environment that allows coffee cherries to ripen slowly. This extended maturation encourages the development of complex sugars and deeper flavor structures, laying the foundation for a distinctive and expressive cup profile.
The farm cultivates a carefully selected combination of Castillo, Caturra, and Colombia varieties, each contributing balance, resilience, and character. During harvest, experienced pickers carry out selective hand-picking, choosing only cherries at their peak stage of ripeness—recognizable by their deep cherry-red color. At this moment, the fruit holds the highest concentration of mucilage and sugars, essential elements for the fermentation stage that follows.
Immediately after harvesting, the coffee begins its transformation through a Natural process, where the cherries remain intact and are not depulped. Instead, they are placed in hermetically sealed containers, creating an oxygen-free environment that initiates anaerobic fermentation. Over the course of 98 hours, this controlled fermentation develops the aromatic complexity and sweetness that define the coffee’s sensory character.
| Weight | .9 lbs |
|---|---|
| Bag size | 1 Kilo (2.2 lbs), 12 oz |
