This Washed microlot comes from the farm La Cabana in Huila, run by farmer Javier Cardozo. He has almost fifty years experience as a coffee farmer, and works continuously improving his production to make his coffee and clean and expressive as he can.
During picking the cherries are harvested every fifteen days and processed on the farm. They are depulped and then fermented for 36 hours. Then the coffee is dried in a drying house with controlled temperature and moisture.
Javier works with the cooperative Coocentral which helps member farms develo their infrastructure, market their coffees and improve the quality.
This is a great example of a traditional espresso with a full body that works great in milk but also is balanced and delicious as an espresso.
Omtaler
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