From source to sip
The story behind your next cup.
In the highlands of Huila, a producer ferments coffee cherries twice, forty-eight hours each time, coaxing out flavors that unfold in waves. The Java variety, an Ethiopian heirloom that traveled the world before reaching the Andes, gives this cup its wine-like depth and fruit-forward intensity.
Huila sits in southern Colombia where the Central and Eastern cordilleras frame deep river valleys. The department has become the country's most celebrated specialty growing region, home to thousands of smallholders working warm, subtropical slopes at elevations that push past 1,900 meters. That combination of high altitude , volcanic soil, and microclimate diversity gives Huila coffees their layered sweetness and structure.
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The Coffee Story
The SourceHuila's Culture of Experimentation
Huila sits in southern Colombia where the Central and Eastern cordilleras frame deep river valleys. The department has become the country's most celebrated specialty growing region, home to thousands of smallholders working warm, subtropical slopes at elevations that push past 1,900 meters. That combination of high altitude , volcanic soil, and microclimate diversity gives Huila coffees their layered sweetness and structure.
What sets the region apart is a willingness to push boundaries. Producers here borrow techniques from winemaking and treat fermentation as a tool rather than a step to rush through. The Java variety reflects that spirit. Selected from Ethiopian mother trees and carried through Indonesia and Central America before arriving in the Andes, Java tolerates leaf rust and coffee berry disease well, and at these elevations it rewards careful farming with a heavier body and pronounced fruit character.
The CraftTwo Fermentations, Forty-Eight Hours Each
This lot moves through a two-stage washed process built around extended fermentation. Whole cherries ferment intact for forty-eight hours, allowing the fruit's own sugars and microbes to begin shaping the flavor before the beans are ever exposed. After depulping, the coffee ferments a second time in tanks for another forty-eight hours, then dries slowly under controlled conditions.
The method demands precise timing and temperature control. Too long and off flavors creep in, too short and the magic never arrives. Done well, double fermentation amplifies the coffee's natural sweetness while adding wine-like complexity. We roast to City+, a medium-light profile that protects the fruit and keeps the cup clean rather than masking it under roast.
The CupLayers That Keep Revealing Themselves
Dark cherry and blackberry arrive first, trailed by baking spice and chocolate. The body is syrupy and coats the palate, noticeably thicker than most Colombian coffees, while a gentle brightness lifts the fruit without cutting through the sweetness.
As the cup cools, the wine-like side steps forward. The double fermentation shows itself in the way the fruit notes evolve, shifting from sip to sip and pulling you back for the next one.
