Producer and Region

Fabian Acevedo cultivates this coffee on his 5-hectare farm, La Argentina, located at an altitude of 1,720 to 1,780 meters. Situated in Huila’s volcanic soils, the farm benefits from the fertile environment, with the peak of the extinct El Morro volcano visible from the fields. Fabian’s background in quality control has shaped his focus on producing high-quality lots, which is evident in this lot’s refined profile. He has worked to transition his farm to higher-quality varieties such as Pink Bourbon and Geisha, with the first Pink Bourbon harvest in 2021. Fabian is dedicated to improving his farm’s quality potential, hoping to create a cupping lab on-site to better control the quality of his coffees.

Cultivation and Processing

The cherries are selectively handpicked and undergo a two-step fermentation process: first, lightly fermented for 18 hours, then pulped and fermented again for 30 to 36 hours. After fermentation, the parchment is washed in clean water and dried on marquesinas (flat drying shelves on the roof of Fabian’s house). The drying process involves two days of shading and 13 to 14 days of drying under direct sunlight, with parchment being frequently raked to ensure even drying.

Flavour

Juicy red berries and crisp grapefruit meet the florality of light oolong tea. The acidity is bright yet balanced, while the clean, juicy mouthfeel reflects the precision of the washed process.