Colombia Huila Terra – Double Ferment

This coffee from the Huila region of Colombia involved the collaborative efforts of 50 producers to grow, harvest, ferment, and dry their coffee under specific protocols to ensure a high quality and consistent standard. Organized under Terra Coffee, which steps in to provide innovative post-harvesting strategies and production experience throughout the regions of Huila and Narino.

In order to produce this coffee to a high standard, the 50 producers across the region had to be committed to following a specific processing protocol. Each producer would harvest their coffees and, using their own micro-mill, the ripe Caturra cherries would be carefully fermented for 36-40 hours. The coffee would then be depulped and fermented for an additional 40-50 hours, before being transferred to raised beds for a drying time of 12-15 days.

The coffee has a vibrant regional profile, showcasing the coveted terroir of Huila, while the distinct fermentation process provides pronounced fruit notes in the cup. We enjoy the especially clean and textural quality of this coffee, with a butterscotch-like sweetness and hints of tartaric acidity from grapes.