Origin Information

28 producers organized around Terra Coffee
La Argentina, Salado, and Blanco, Huila, Colombia
October - February | May - August
1750 - 1950 masl
Clay minerals
Honey process, depulped and double fermented for 40 hours in cherri and dried between 25-30 days inside solar dryers that provide protection from the rain

Background Details

Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent community blend? Here is one you will want to dissect. With one-part terroir (from the coveted department of Huila), one part variety (Pacamara), one part processing innovation (double fermented), and one part farmer collaboration (the backbone of Colombian production). This community blend with a vibrant regional profile and unique processing character was produced by 8 producers committed to following a specific processing protocol (double fermented) to draw-out a pronounced fruit forward profile. Using their own micro-mill, each producer fermented their carefully harvested cherries for 40 hours before depulping and then fermenting again in tanks for another 12 hours. After this distinct process of fermenting, the coffee with mucilage still attached was moved to raised beds to gently dry for 25 days. This is the hallmark influence of Terra Coffee SAS, which has been stepping in with innovative post-harvest strategies and cupping expertise throughout Huila and Nariño. Then Mastercol adds crucial logistical support for things like warehousing and milling so this lot can reach the international market.