The first sip reveals a juicy balance of sweetness and acidity reminiscent of lemon candy. As you continue to drink, you'll notice hints of jasmine and bergamot that linger on the palate, along with a long and satisfying aftertaste that keeps you coming back for more.
San Agustin, Huila
Jasmine, bergamot, lemon candy
Angel Ortega, a second-generation coffee grower from San Agustin, Huila, began cultivating coffee in his youth, managing 700 trees. 1985 he planted 10,000 Colombia variety trees in an initially arid area. In the 1980s, San Agustin faced challenges like soil erosion, but successful growers like the Ortega brothers benefited from a lack of chemical use. After joining a growers union in 2000, Angel recently began selling micro-lots under his name. Cherries are picked every 15 days when they reach peak ripeness and are then left overnight in cherry. The coffee is depulped the next morning before undergoing a 36-40 hour dry ferment. It’s rinsed three to four times and then moved to raised beds, where the coffee is dried for 18 to 22 days under white mesh. Coffees are stored in parchment in Grainpro until ready to be milled.