Colombia

Grown by Johan Vergara at 1,780 masl on the Piedras Blancas estate in Huila, this Caturra and Tabi lot showcases a meticulously controlled washed process. Ripe cherries are hand-sorted and oxidized for 24 hours before pulping, then undergo a dual fermentation: first anaerobic, then a submerged stage using recirculated leachates for added complexity. Drying takes place in a dark, hermetically sealed room with mechanical dehumidifiers, preserving delicate aromatics at controlled temperatures. Processed at Peñas Blancas, a specialty-focused wet mill supporting Huila's producers with technical expertise and sustainable infrastructure, this lot reflects both precision processing and a commitment to traceable, high-quality coffee.