Notes: Apricot, Almond & Orange Blossom
Origin: Puerto Lleras, Huila, Colombia
Farm: Finca Los Olivos
Importer: Shared Source
Processing: Fully Washed
Altitude: 1650 masl
Harvest: Winter 2021
Ines Perafan’s farm is located near the township of Puerto Lleras, Huila, Colombia. She and her 19 year-old daughter Sandra work on the farm together, tag-teaming between household chores, cooking for the family and processing coffee. All of the de-pulping and fermenting is done on the farm before bringing coffee down to their home closer to town.
This coffee is a 100% caturra lot - a variety known for its high yields and quality. After picking, Ines floats the coffee in water to remove the over- and under-ripe cherries. From there, she leaves the cherries to start the initial fermentation process (we call this a “cherry ferment”) in a plastic bag for 12-24 hours. She’s careful to keep the bags with cherries especially cool during this initial fermentation period as warmer weather can cause the fermentation process to progress too quickly and impart a funky quality to the coffee. From there, she de-pulps the coffee, and ferments it for an additional 36-40 hours in a tank before washing it clean of its sticky fruit. From there, her coffee is sun-dried for around 15 days, and then dried under shade cloth for 10 more days.