This coffee took third place at the Brewers Cup 2023 National Championship

ABOUT THE FARM
This coffee was produced by Jorje Duarte at his farm in the community of Gallardo within the municipality of Suaza, Huila - the largest coffee producing region in Colombia.
The Huila region lies near the highest Volcano in Colombia - Nevado del Huila. The mountainous terrain provides fertile volcanic soils and high altitudes with large day-night
swings in temperature. This slows cherry maturation leading to very intense, sweet and
complex cups. Thanks to this Huila is renowned for the quality of its coffee all over the world. It regularly produces Cup of Excellence-winning lots. And in 2013, it received Denomination of Origin status.

Most of the farms in the region are small
approx. 1-3 ha. Mainly they have their own
processing facilities, both wet mills, where
the coffee is pulped, fermented and washed,
and space for drying the coffees.

NATURAL PROCESSING
All coffee is selectively hand-picked, sorted and floated to remove less dense beans. Then the cherries are placed on raised beds for drying for approximately 15-21 days, depending on the weather. During this time they are constantly turned throughout the day to ensure even drying.
After dried to the optimum humidity level (10-12%), the cherries are sent to mills to separate the beans from the rest of the dried fruit, otherwise known as being "hulled" before being sorted in a dry mill for the shipment.