This single origin arabica coffee comes from 150 smallholder farms in the Timaná municipality of South Huila, located in the mountain valley of the Magdalena river between the two main branches of the Colombian Andes.
Ripe cherries are depulped and fermented for 16-24 hours, depending on ambient conditions. After fermentation the coffee is washed to remove any remaining fruity mucilage from the outside of the beans. The coffee is then dried until the optimum moisture content is reached.
Timaná is one of the highest regarded coffee producing sub-regions in Huila, and this coffee is a great example.
The high altitude gives it a balanced acidity, and good body, with fruit flavours such as cherry and lemon coming through in the finish.