COLOMBIA EXCELSO HUILA LA FALDA WA

17.64 EUR

Nestled in the southern part of Colombia’s Huila region, in the department of San Agustin, lies the enchanting farm La Falda, owned by Dany Ricardo Gomez. This small but mighty 1-hectare property is cradled in the Andes Mountains, near the birthplace of Colombia’s largest river, the Magdalena. The area is steeped in mystery, with substantial stone idols from Pre-Columbian times scattered among centuries-old foliage, serving as a constant reminder of the rich cultural tapestry that defines this region. La Falda is part of a community of smallholder farmers who have made significant strides in producing specialty coffee that truly captures the essence of the region’s unique terroir. What sets La Falda apart is its exclusive focus on Pink Bourbon variety, and the remaining land is dedicated to bean cultivation, creating a harmonious balance between coffee production and food sustainability. La Falda is proud to be part of the San Agustin Management Nucleo, a group that traces its roots to a remarkable initiative that began over a decade ago. In the neighbouring villages of El Tabor, Los Robles, and El Rosario, a group of forward-thinking farmers united with a shared dream: to elevate the sensory profile of their coffee and compete on regional and international stages. The Nucleo’s commitment extends beyond coffee production. They are dedicated to preserving the delicate ecosystem of the Naranjos River’s upper basin. This approach not only protects their vital water source but also contributes to the complexity and uniqueness of their coffee’s flavour profile. At La Falda, Dany Ricardo Gomez’s commitment to quality and sustainability is evident in every aspect of the operation. From the careful cultivation of their Pink Bourbon plants to their participation in the Nucleo community, the farm is perfect blend of rich history, youthful innovation, and a deep respect for the land that produces some of Colombia’s finest coffee. This lot is Pink Borbon varietal washed processed. Only ripped coffee cherries were harvested; coffee was then selected by density and sanitized. The coffee still in skin was then fermented in tank for 24 hours, pulp (skin) and fruit were removed from the coffee cherry and feremented in tanks for 60 hours. After the coffee cherries were washed and placed on air-flow canopy beds, to dry for 16 – 20 days. REGION: San Agustin Huila PRODUCER: Dany Ricardo Gomez CUP PROFILE: Red fruits, cherry acidity, notes of dark chocolate, intense body VARIETY: Pink Borbon PROCESS: Washed ELEVATION: 1.750-1.850 m Crop months: Oct -Nov (Main), May – Jul (Mitaca)

Origin

Colombia Huila

Process

washed

Roast

medium_light

Varietal

Pink Bourbon