PRODUCERS: Huila Community Lot

LOCATION: Huila

VARIETY: Caturra, Tabi, Castillo, Cenicafé 1, F6

PROCESS: Washed - depulped, fermented in tanks for 12-48 hours, rinsed, then dried for 3-5 weeks

PANELA, MERINGUE

This community lot brings together a spectrum of Colombian Arabica cultivars, Caturra, Tabi, Castillo, Cenicafé 1, and F6, each contributing distinctive agronomic strengths and cup characteristics.

Caturra, a compact Bourbon mutation, is prized for its high quality and bright acidity. Tabi blends Typica, Bourbon, and Timor Hybrid genetics for both rust resistance and classic flavour depth. Castillo, Colombia’s most planted variety, delivers high yields and adaptability alongside balanced profiles. Cenicafé 1 and F6 represent the newest generation of hybrids, combining resilience with clarity in the cup.

Whole Bean / For Filter and Espresso

We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.