Hulia Regional, Colombia

This particular lot was produced by a next generation group that cultivates coffee in the municipalities of Pitalito, Acevedo, Salado Blanco, in the department of Huila.  During the harvest, each producer follows a strict protocol which includes picking cherries at optimum ripeness, hand sorting, floating to remove damaged and undeveloped beans, depulping and fermenting for up to 36 hours.  After fermentation, the coffee is washed and placed on raised beds to slowly dry to 11%.