Coffee came from the Huila region, which is one of the most popular right now. The La Cabaña farm is run by the family of Mr. Libardo Ortiz. The farm has belonged to the family for the second generation. Ortiz family moved into the area and began to devote themselves to coffee sometime in 1965, and since 2009 they have owned this particular farm, which is also their home. At the moment, Mr. Ortiz, his wife and their two eldest sons starts farming. At this moment they are happy to try new experimental coffee processing like carbonic maceration or anaerobic fermentation.
Processing: Carbonic maceration
Altitude: 1600 - 1700
Coffee growing area: 8 ha
Partner: Chicas Industry
Notes: mandarine x rhubarb x brazil nuts
A process of carbonic maceration is borrowed from winemaking, which is similar to anaerobic fermentation. The major difference between the two is that carbonic maceration uses whole, intact cherries in a ferment that breaks down the cell walls of the mucilage from inside out. Thanks to this coffee processing the final product is more interesting mainly in its sweetness and fruitiness.