Whole bean coffee. Roasts and ships Monday through Wednesday.
We Taste: Black Cherry, Brown Sugar, Vanilla Process: Washed Varietal: Pink Bourbon, Caturra Region: Huila Altitude: 1,800 masl
Coffees from this southernmost section of Huila are as juicy and textured as other coffees in the region, but with an added kick of acidity. That comes through in our La Prosperidad, with the tart-sweetness of black cherry, rounded out by notes of brown sugar and vanilla. If that sounds like something you should drink with your Saturday morning coffee cake, you’re on the right track.
Where is it from?
In the famed Colombian coffee growing region of Huila, Henry Gomez runs Finca La Prosperidad. The farm is in the town of Isnos, a lush and quiet municipality that’s been dubbed an UNESCO World Heritage Site due to the large number of ancient religious monuments and sculptures housed in the area. The land is old, and it’s been inhabited for centuries on centuries.
Isnos played a part in making the Huila department one of the most prolific in Colombian coffee production. At Finca La Prosperidad, 6 hectares of rich soil play host to 30,000 coffee shrubs, made up mostly of Pink Bourbon with a percentage of Caturra to round out the crop. This lot is a mixture of both varietals. When harvested, the coffee is fermented for 12 hours with the cherry intact, de-pulped, then fermented for about a day and a half. After the coffee is washed, it’s then laid out to dry for up to 15 days.