Origin Information

28 producers organized around MASTERCOL
San Agustín, Huila, Colombia
May-August | November- February
1600 - 1900 masl
Sandy loam
Fully washed and dried in the sun

Background Details

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 plant variety (Tabi), and one part small farm collaboration (the backbone of Colombian production), the result boggles the mind. This traceable community blend with a vibrant regional profile was produced from the efforts of 28 producers.  Using their own micro-mill, each producer carefully harvested cherries, depulped and then fermented for 70 hours. After this prolonged process of fermenting, the coffee was washed and then gently dried on raised beds.  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.