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 (Pink Bourbon), 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 32 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 in plastic bags their carefully harvested cherries beetween 24-36 hours before depulping and then fermenting again in plastic and cement tanks between 30 to 36 hours. After this distinct process of fermenting, the coffee was washed and then moved to raised beds to gently dry for 20 to 26 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, which results in better income for producers so they can reinvest in their farms and strengthen their families’ livelihoods.
