Garzon, Colombia
What we taste: Almond, Caramel, Cherry
Colombia boasts an extraordinary array of microclimates that all lend themselves to an incredible variety of high-quality co ees. The country traditionally produces washed green co ee, with individual farms conducting their own primary processes of pulping and drying co ee cherries at the farm level. Green coffee from the Huila municipality is highly sought after for its complex, fruit-driven profile. As the largest specialty coffee-producing region in Colombia, the volcanic mountains of Huila are home to small producers with average farm sizes of 1.5 hectares each. In the heart of Huila sits Garzón, nearly 7,000 multi-generational farms are dedicated to co ee cultivation. Nearly 45% of the agronomic income of the region comes from green co ee production. Huila harvests co ee twice a year – once during the main harvest spanning September – December and again during the mitaca, or mid-crop, from April - June. During the mitaca harvest, moist ocean air rises from the Pacific and Caribbean, allowing a smaller amount of coffee to develop and mature into a second harvest, like the coffee featured in this lot.
What we taste: Almond, Caramel, Cherry
Colombia boasts an extraordinary array of microclimates that all lend themselves to an incredible variety of high-quality co ees. The country traditionally produces washed green co ee, with individual farms conducting their own primary processes of pulping and drying co ee cherries at the farm level. Green coffee from the Huila municipality is highly sought after for its complex, fruit-driven profile. As the largest specialty coffee-producing region in Colombia, the volcanic mountains of Huila are home to small producers with average farm sizes of 1.5 hectares each. In the heart of Huila sits Garzón, nearly 7,000 multi-generational farms are dedicated to co ee cultivation. Nearly 45% of the agronomic income of the region comes from green co ee production. Huila harvests co ee twice a year – once during the main harvest spanning September – December and again during the mitaca, or mid-crop, from April - June. During the mitaca harvest, moist ocean air rises from the Pacific and Caribbean, allowing a smaller amount of coffee to develop and mature into a second harvest, like the coffee featured in this lot.
What we taste: Almond, Caramel, Cherry
Colombia boasts an extraordinary array of microclimates that all lend themselves to an incredible variety of high-quality co ees. The country traditionally produces washed green co ee, with individual farms conducting their own primary processes of pulping and drying co ee cherries at the farm level. Green coffee from the Huila municipality is highly sought after for its complex, fruit-driven profile. As the largest specialty coffee-producing region in Colombia, the volcanic mountains of Huila are home to small producers with average farm sizes of 1.5 hectares each. In the heart of Huila sits Garzón, nearly 7,000 multi-generational farms are dedicated to co ee cultivation. Nearly 45% of the agronomic income of the region comes from green co ee production. Huila harvests co ee twice a year – once during the main harvest spanning September – December and again during the mitaca, or mid-crop, from April - June. During the mitaca harvest, moist ocean air rises from the Pacific and Caribbean, allowing a smaller amount of coffee to develop and mature into a second harvest, like the coffee featured in this lot.