Colombia Huila Anaerobic Natural

DESCRIPTION

The Gomez family has cultivated a tradition of excellence in coffee farming, with Juan Dario Gomez leading the charge. Inheriting the farm from his father, Juan’s dedication to innovation and quality has defined their legacy. Alongside his relatives who share his passion, Juan has set a standard for distinctive coffees, standing out in the market with their commitment to unique flavor profiles.

At the heart of their operation is a dedication to regenerative farming practices. With meticulous care, they provide shade and utilize organic fertilizers, prioritizing both land preservation and coffee quality. Situated at an elevation of 1,820 meters within a mountainous landscape, their 8-hectare plantation epitomizes their attention to detail.

The coffee harvesting process is a labor of love, with only ripe red berries meticulously selected by hand. Unripe berries undergo a unique fermentation process, while ripe ones are pulped and carefully fermented for 96 hours. The beans are then meticulously dried for 20 to 30 days, ensuring even drying and optimal flavor development.

The result is a cup with notes of mango, limeade, cider, apricot lime, passionfruit, hibiscus — a testament to the Gomez family’s unwavering commitment to quality and innovation.

REGION – Huila, Colombia

ELEVATION – 1,550 – 1,920 masl 

VARIETIES GROWN – Caturra & Colombia

PROCESSING METHOD – Anaerobic Natural, 96 hours fermentation

SHADE TREES: Native, Guam & Cedar

DRYING METHOD – Sun-dried on raised beds