Colombia

La Loma farm, located at 1730 m.a.s.l. in Huila, is managed by the Sánchez family. The microclimate offers ideal conditions for growing diverse coffee varieties and developing unique flavor profiles. For this process, the Caturra variety was chosen for its versatility and high Brix content—perfect for fermentation. Its natural sweetness supports microorganisms like Lactobacillus and Saccharomyces cerevisiae, which are first isolated, cultivated, and then introduced on a larger scale. A portion is transferred to a new culture, infused with selected fruits from the producers to pass on flavor. This mix is adjusted to match the original Brix level of the coffee—using 80 L of culture per 200 L tank. The mother culture ferments for 8 days (190 hours) until pH and Brix reach optimal levels.