This coffee comes from La Cabaña farm, part of the family-run Alma del Huila business led by Gilberto Perez. Out of the total 50 acres, about 35 acres are dedicated to coffee cultivation (roughly 100,000 trees), while the remaining 15 acres are forest land. This forest area is particularly special as it contains natural springs that provide water to the residents of El Agrado town.
The farm is managed by Gilberto's son, Danilo Perez, a young farmer who works across different parts of the Huila region.
Following strict quality standards, they select only ripe cherries based on color grading. After hand sorting and removing any defective cherries, the coffee goes through anaerobic fermentation in sealed plastic containers for 120 hours. The cherries are then dried for about three weeks on either parabolic beds or patios.
When brewed, this coffee reveals rich notes of dark chocolate, spiced rum, and candied pineapple.
