We loved this coffee so much we bought the entire lot. It's rare to find a Colombian coffee that has so much sweetness and balance, with such a lovely mouthfeel. The first thing we thought of when we tasted this coffee was cotton candy and strawberry poptarts.
This coffee is grown by a gentleman named Hugo Melo, and the farm is located in a remote part of Huila in Colombia, that has soils high in organic matter, good rainfall, lots of shade trees and old varietals. Our importer has been purchasing coffee from Hugo and his family (who also own farms on the same mountain) for years and have even given them interest free loans to help them purchase equipment (repaid not with cash, but in coffee over the course of several harvests), and even given them tools and scientific equipment.to help them grow better coffee. In addition, they pay money right to Hugo as soon as they receive the coffee, in local currency which is a huge help. It's a great relationship that we are happy to be apart of, even if indirectly.
Hugo processes his own cherries, working alongside his brother-in-law Yamid (also an exceptional producer), first by letting the cherries soak in water for 24 hours which starts fermentation, develops sugar and improves sweetness. They then remove the fruit from around the seed and do another fermentation for 12-36 in pickle berrels until an ideal pH is achieved. The coffee is then shade dried for a month. A lot of love and hard work goes into this coffee, and the results are amazing. It is a blend of mostly Caturra varietals, with some other local varietals as well.