30 producers organized around MASTERCOL
1600 - 1900 masl
Castillo, Caturra, and Colombia
La Argentina, Huila, Colombia
Fully washed and dried on elevated tables inside solar dryers that provide protection from the rain
Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? Here is one you will want to dissect with one part terroir (from the coveted department of Huila), one part processing innovation (double fermentation), and one-part small farm collaboration (the backbone of Colombian production). This traceable community blend from the municipality of La Argentina. La Argentina lot was produced from the efforts of 30 producers committed to following a specific processing protocol. Using their own micro-mill, each producer carefully harvested cherries, fermented the cherries between 40-50 hours and then gently dried on raised beds between 10 to 15 days. The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend. An export company called Mastercol provides crucial cupping evaluations to ensure the resulting harmony and character, as well as logistical support for things like warehousing and milling the coffee before export to the international market, which means better income reaches farmers so they can reinvest in their farms and strengthen their families’ livelihoods.