La Cabaña Coffee – Traditional Natural
Origin:
Finca La Cabaña – El Agrado, Huila, Colombia
Producer: Danilo Pérez
Altitude: 1700 – 1850 masl
Region located between the Central and Eastern ranges of the Andes
Process:
Natural with prolonged anaerobic fermentation (200–300 hours)
Dried on parabolic beds
Varietal:
Caturra
Harvest:
Main: April – June
Mitaca (mid-crop): November – December
Agroecological Conditions:
Average temperature: 21 °C
Annual rainfall: 1400 mm
Soil: Rich in volcanic ash
Cup Profile:
Fruity aroma and fragrance, with notes of chocolate bar, caramel, and red fruits.
Bright, citrusy acidity with a round, creamy body.
