- September - December
Colombia Pitalito Caturra Double Fermentation EP 2022
About the Coffee
Gladis Hernandez and Sandra Diaz are two women who are not afraid of a challenge. As members of the ASOBOMBO association, they believe in the power of generational change to improve the economic sustainability of their land. The 170-member association skews young - nearly half of them, women smallholders - and they all work together as one to empower their livelihoods through a unique type of independence that comes as a result of collaboration.
ASOBOMBO members like Gladis and Sandra are open to experimentation in agronomy and processing to improve the quality and value of their coffee. To produce this exceptional double fermentation coffee, the two smallholders exclusively selected red cherries from their crop of Caturra coffee and fermented them for 24 hours. Once the cherries were depulped, the seeds were fermented again for 28 hours. Double fermentation brings out the sweetness of the beans by prolonging their contact with the cherries. Temperature is carefully controlled during both fermentations to avoid disturbing the coffee’s pH, maintaining a balance between body and acidity throughout the process.
Double fermentation processing is ideal for enhancing a coffee’s natural sweetness, which is why only ripe, red cherries are used. After the second fermentation is complete, the beans are washed and dried for 17 days. The result is a delectably sweet and complex cup profile that retains the original characteristics of coffee from Huila.
The Huila region is always a favorite when it comes to Colombian coffee. In addition to high-quality – often award-winning – coffee, Huila is also celebrated for its distinctly delicate cup profiles that feature bright acidity, sweetness, and fragrant aroma. As the largest specialty coffee producing department in Colombia, Huila’s nutrient-rich volcanic soil bears highly anticipated coffee each year for the global market.
With 16 coffee-producing regions along three mountain ranges and two harvests each year, Colombia is a fresh coffee powerhouse. The South American origin also has access to both the Atlantic and Pacific Oceans, which is a unique blessing for shipping logistics. Read more in our Colombia Origin Report.
Region El Bombo, Pitalito, Huila
Gladis Hernandez, Sandra Diaz and Lohas Beans
September - December