you are in for a beautiful and complex experience with this unique natural colombia coffee, boasting notes of blueberry, bubblegum and chili powder. This coffee is a rare offering, and we hope you enjoy it just as much as we do!

Region: Huila, Colombia

Altitude: 11780 masl

Varieties: Red Bourbon

Process: Natural

Roast: Lighter side of Medium

Coffee cultivation from small family owned farms is the backbone of production in Colombia. Banexport, a Colombian export company, works directly with many of these producers who have a shared commitment for exquisite coffee processing, and loving care for their farms and the environment. Banexport helps producers gain access to technical support regarding best practices for farm management, processing the harvest, and cupping feedback, which helps producers improve the quality of their coffee. The model of collaborative effort produces traceable lots with vibrant regional profiles. This lot comes from an individual producer named Carlos Fernando Cerqueira, who has a 7-acre farm called La Esperanza located in the municipality of Pitolito within the department of Huila.

With guidance from Banexport, Carlos follows a strict post-harvest protocol using his own micro-mill, which allows for consistent processing. Carlos focuses on selective picking, then floats the cherries to remove damaged and underdeveloped beans. Next, he takes the added step of macerating the cherry for 48 hours in sealed tanks before moving the cherries to raised beds to dry to 11 percent moisture over a period of 30 days.

Carlos started in coffee with roasting and learning to cup. His skills have taken him to the top of the profession. He represented Colombia in the Cup Tasters 2021 Championships where he placed 6th in the world. He continues to use these skills to improve his own production and help other young farmers learn to expertly taste their own coffee with the goal of improving the quality.

After processing, Banexport provides crucial logistical support for things like warehousing and milling coffee for export to the international market, which provides better income for Carlos to reinvest in his farm and strengthen his family's livelihood.

We mainly enjoy this coffee as pour over or drip, but it’s great in any brew method. For pour over, try a 1:16 ratio and a kettle temperature of 203°. For espresso, try a 1:2.5-3 ratio with a boiler temp of 202°. Happy Brewing!