Located in the Elias region of South Huila, Jesús Barrera and Ruth Pascuas are small farmers working at altitudes of around 1750 MASL on their San Adolfo farm. Known for its high altitude and fertile soils, the Huila region is home to a number of outstanding coffee growers. Coffee farmers are attracted to the region due to the higher levels of soluble solids found in the coffee beans as a result of the region’s soil characteristics.

In recent years San Adolfo has worked hard to improve its fermentation and drying processes in order to increase cup quality and consistency, leading to diverse and experimental lots such as this.

The exceptional lot has been produced using a combination of anaerobic fermentation and honey processing. The coffee cherries are placed in fermentation tanks where CO2, wine yeast and fresh orange are added. After 72 hours, the cherries are then de-pulped without washing and put on drying beds until they reach the ideal humidity level.

Following the drying process, some sticky mucilage reminiscent of honey remains on the outside of the bean. This can then be physically removed during milling rather than having to be washed off, thereby preserving some of the flavour notes that might otherwise be lost through a traditional washing process.

The resultant cup has an intensity of orange zest, with smooth notes of vanilla and passion fruit, binding it into a cocktail you mimos’t try!