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Full & layered, subtle florals & fruit on finish
Comprised of Colombia, Castillo and Caturra, these varieties won't succumb to a little extra heat during the roast so we push gas during the ramp up to first crack.
Given the frequent rain and high humidity of Huila, farmers encounter many difficulties when it comes to drying their coffee. The strikingly sweet nature of this fully washed Colombian comes as a consequence of an initial meticulously monitored fermentation and controlled drying beneath the ‘marquesina’ or overhangs - ripe yet clean fruit notes minus any heavy ferment or funk.
Having been captivated by coffee culture and production in his youth, Ferney Macias, started La Ceja farm in 1999.
He is the former plant manager and the current by-products chief at Coocentral, the main cooperative in Central Huila. He works diligently with the co-op, tasting his as well as other producers' coffees - keeping abreast of scope of quality being produced in the region. In cooperation with our sourcing partners, Coocentral invests in technical assistance, follow up and training with the growers working to better the quality of the coffee and, in turn, the livelihood of the producers.