About this coffee
This coffee was produced by smallholder farmers in Alto del Obispo in San Agustin, Huila. Altitudes in the region are high, averaging around 1,700 to 1,800 meters above sea level. Farms are, on average, about 3 hectares.
The farmers producing this lot are a part of Grupo Asociativo El Bombo Pitalito Inza, Asombombo for short.
Asobombo was founded by Luis Alfredo Diaz to increase market access and attain fair, sustainable prices for their coffee. Today, their members across Huila, Caquetá, Cauca and Nariño are Organic certified and sell their coffees with Asobombo to garner higher prices for their hard work.
Harvest & Post-harvest
Farmers selectively handpick ripe, red cherry and process it on their farms. They pulp cherry on small hand crank pulpers and ferment it for about 30 to 34 hours. Following fermentation, they wash parchment in clean water and lay it to dry, typically in parabolic dryers. They rake parchment frequently to ensure even drying. It takes approximately 17 to 20 days.
