Finca La Loma is located in Vereda Agua Negra in the Pitalito municipality of Huila. The farm has 12 hectares planted with many varieties, including Caturra, Variedad Colombia, Pink Bourbon, Pacamara, Laurina, and Geisha. The mill on the farm includes a depulper and tanks for dry fermentation. Producers Rodrigo Sanchez Valencia and Claudia Samboni have been cultivating coffee on La Loma since 2011.
In 2017, Rodrigo and his team at Aromas del Sur—the company built to unify all the farms he owns and manages: La Loma, El Progreso, and Monteblanco—constructed a cupping lab on La Loma to facilitate sample roasting, crop evaluation, and sourcing at origin. The lab overlooks the farm and the valley of Pitalito, with coffee trees and other crops dotting the rolling landscape.
All cherries harvested on La Loma are measured for degrees Brix. Based on sugar content indicated, the team then designates which processing method is appropriate. Coffees with 24-27 degrees Brix are processed as washed coffees, beginning with depulping cherries they day they are harvested.
This coffee is inspired by the various fermentation stages undertaken in craft beer production. An experimental coffee fermentation process where the farmer, Rodrigo, sought to draw out familiar taste notes found in IPA beer. A combination of heat and anaerobic fermentation is utilised before the coffee is dried in a natural process.
This is not your ordinary Colombian coffee, in fact, you can never guess that this is Colombian coffee! You'll get surprising fruity aromatics of cherry & blackberries, and passion fruit juiciness, with hints of winey aftertaste. A delightful coffee to start your day.
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13th of January
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