Smallholder Farmers

Discover the hidden world of Alto La Pelota, nestled deep within the untamed forests of Southern Huila—the very same lush landscape where this exceptional coffee is cultivated. This mysterious site is home to dozens of hand-carved statues, their origins shrouded in history and intrigue. More than relics, they stand as powerful symbols of the region’s coffee growers—resilient, deeply rooted in tradition, and guided by rituals devoted to honoring and protecting the land that sustains them.

Caturra & Typica

This coffee is a custom blend of Caturra, Colombia and Pink Bourbon varieties to create both complexity and balance. Caturra and Colombia are natural mutations of the Bourbon variety and known for its compact stature, bright acidity, and sweet, citrusy flavor, making it ideal for high-altitude cultivation. Pink Bourbon, a rarer variety, stands out with its striking pink cherries and complex flavor profile, offering notes of tropical fruit, cherry, and caramel with a silky body.

Washed

Cherries are selectively hand-picked and floated in water to remove low-density fruit, then depulped on-farm, with the producers we exclusively work with experimenting to increase sugar content before processing. The depulped parchment ferments in concrete tanks for 18–60 hours, followed by thorough washing to remove all remaining mucilage using water-efficient methods. Finally, the coffee is dried on elevated mesh beds under solar dryers for 12–18 days until reaching 10–11% moisture.