La Cabana Colombia

What you will expect from the cup…

Dark Rum, Blackcurrant, Grapefruit

Some Information...

Region: El Agrado, Huila Department

Farm: La Cabana

Altitude: 1700-1850

Process: 200 hours Anaerobic Fermentation

Varietal: Caturra

About the process...

Colour standardized selection is used to select the cherries at correct maturation. Over-ripes, underripes and dried cherries are all removed by hand.

An anaerobic fermentation takes place for 200 hours in airtight plastic containers to ensure a homogenous fermentation has occurred throughout.

Coffee is then dried on a small patio and parabolic beds.

About the farm...

La Cabaña is part of the Perez family business, Alma Del Huila. They are locatesd in El Agrado, in the Huila department, in the south west of Colombia. Headed by Mr Gilberto Perez, it is his son, Danilo that took up the mantle to produce more experimental lots. As son to farm and dry mill owning parents, he was born to coffee, and has been involved from a very young age.  As an ambitious young producer Danilo has focussed on post harvest processing. This in particular is around fermentation and involves naturals, honeys and anaerobic fermentations.

Apart from producing outstanding natural coffees, they also work hard to create camaraderie among their neighbours and surrounding community of smallholder coffee growers. The 6 hectares of the farm that are not used in coffee are preserved as forest, in part to preserve the quality of the water source that it contains, that provides for the local village. The family business encourages staggered planting of food crops to provide continuous supplies of fresh vegetables, as well as the rearing of small numbers of livestock.