Tasting Notes: peach, raspberry, nutty, malty
Process: Full natural and dried on raised beds
Roast: Medium
12oz Zippered Bag
The 5-hectare farm of La Floresta, belonging to 73 year-old Nohora Sepulveda de Zambrano, is a 45-minute drive from the municipality of Algeciras. Doña Nohora runs the farm with a small team, consisting of Alexander, her longtime farm manager, her two sons Edwin and Rafael, and an annual team of 25 local pickers to execute each of the farm’s two harvests (Huila, like some other departments in Colombia’s coffee belt, has both an early summer main crop and what’s known as a mitaca, or fly crop, that occurs in the fall). Doña Nohora’s farm is part of a larger family parcel that includes adjacent land formerly owned by her late husband, now managed by Edwin and his wife, Nancy Maria. The extended family grows plantains and yucca alongside their coffee, which includes Castillo, Caturra, and Colombia cultivars.
Processing at La Floresta is a multi-week endeavor, due to the climate effect on fermentation and drying. Coffee, carefully hand-picked in the field, is depulped and fermented up to 60 hours, washed clean, and then dried for up to 45 days on raised beds, which the family keeps inside a parabolic greenhouse. The family also maintains patios for additional drying space.
