LOS NARANJOS - SAN AGUSTIN, HUILA
PROCESS: This delicious Caturra variety has a traditional post-harvest process that consists of a two-part fermentation process. Cherries harvested are left overnight underwater and the next day are pulped and fermented for 18 hours. Finally, the resulting parchment coffee is sun dried in parabolic patios for about 25 days The result it’s a coffee that will make you fall in love.
NOTES: HONEY , RED APPLE AND TOFFEE
In the Southern-most part of the department of Huila, we find the municipality of San Agustín, a place famous for its archaeological park, a UNESCO World Heritage Site, where giant pre-Colombian statues can be found.
The mountains of San Agustin are filled with thousands of small-holder coffee farmers, who each farm between 1 and 5 hectares of coffee. This particular coffee is produced by almost 30 different farmers, all hailing from farms located in one of the highest elevations in the municipality, known as Los Naranjos.