We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Tolima
Varietal: Caturra
Process: Washed
Altitude: 1,400 – 2,100 masl
 
At Las Hermosas, coffee production starts with the selective hand-picking of ripe cherries every 15–20 days during harvest. Cherries are pulped the same day at the farm’s wet mill, often using minimal or no water. Fermentation follows in tiled, covered tanks for 18–26 hours, or occasionally in water for 24–36 hours, then washed three to four times with clean water.
 
The coffee is sun-dried over 8 to 15 days on parabolic patios or Casa Helda—a rooftop patio with a retractable roof. Once dried, the parchment coffee rests on the farm for about a week before being delivered to the purchasing station in Chaparral.
 
There, a Quality Analyst performs physical and sensory evaluations to assess moisture, defects, and flavor profile. Expect a cup that balances crisp apple and green grape acidity with smooth toffee sweetness and a hint of cola. After grading, the parchment coffee is sent to Caravela’s dry mill in Armenia for final processing before export.