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In the cup: A complex cup that combines sparkling acidity with balanced sweetness. We taste notes of cherry, raspberry and pineapple with a slight boozy element of rum and cola.
Cupping score: 88
Mouthfeel: Textured, layered
Variety: Caturra
Process: 200 hour anaerobic natural fermentation
Producer: Danilo Perez / Finca La Cabaña
Altitude: 1850 m.a.s.l.
Region: Huila
Background:
Spanning 40 hectares of stunning volcanic landscape, La Cabaña Farm in Huila is a paradise for the 250,000 coffee trees that grow there. The soil is lush and fertile, whilst the bright sunlight and excellent access to water mean Huilanese farmers can grow exceptional coffees almost all year round. Here we meet Danilo Perez - a young producer who has been involved in coffee from a very young age.
Danilo is an ambitious producer, with expertise particularly in post harvest processing. His particular strength lies in his capacity to create laser clean naturals and honeys. Always looking to push the boundaries of what is possible, he has been experimenting with new varieties and also with anaerobic fermentation. This caturra lot was grown at 1,700 – 1,900 masl, and processed in sealed tanks where oxygen was removed this creating a controlled anaerobic fermentation for whopping 200 hours! Afterward the cherries were then sun-dried as a natural in raised drying beds for 19 days, in temperatures between 14 – 23 celsius.
The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production.