The Colombia Las Moras is cultivated in the renowned Pitalito region of Huila, Colombia, is a testament to the region’s rich coffee heritage and ideal growing conditions. Situated at altitudes ranging from 1700 to 1900 meters above sea level, this area provides the perfect environment for producing high-quality coffee beans.
This coffee is processed using the natural method, and adheres to a rigorous three stage process that ensures the highest quality and complexity in the final product.
The initial stage removes any green or immature beans, leaves and dirt. In the second stage, the cherries undergo an oxidation period of 24 hours before being de-pulped and thoroughly rinsed to remove the mucilage, a key aspect of the process that contributes to the coffee’s clean and crisp taste. The final stage involves a controlled mechanical drying process, which stabilises the beans and preserves their intricate flavours.
The Colombia Las Moras Natural creates a spritzy acidity with incredible notes of white wine and tropical sweetness.
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