Colombia South Huila

Sourced from 150 smallholder farmers in the Timaná municipality of South Huila, this coffee grows in the lush mountain valley of the Magdalena River. Nestled between the eastern and central ranges of the Colombian Andes, Timaná offers ideal conditions for producing high-elevation coffees with clarity and sweetness.

Once the cherries are harvested at peak ripeness, they are depulped and fermented for 16 to 24 hours depending on ambient temperature. After fermentation, the coffee is washed to remove any remaining mucilage. It is then dried in a mix of sunlight and mechanical dryers until the ideal moisture level is reached.

This lot is sweet and fruit-forward with a vibrant profile. Expect notes of orange, cocoa, and raspberry, along with a crisp acidity and a silky finish.