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Two lots. One farm. Free shipping.

Ninety three million miles of sunlight land on a hillside in Pitalito, Huila. The Vergara family takes it from there.

Both of these coffees come off the same 12 hectares at Las Flores, the same 1780 masl, the same 30,000 trees. Same cherries, same hands, same sun. Everything that makes them different happens after the picking. This is the whole point of buying them together: strip out the variables and the process is the only thing left talking.

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Selectively harvested ripe cherries are sorted and rested on drying beds for 48 hours of controlled oxidation. The cherries then undergo thermal shock (reaching 50°C) before a 48-hour anaerobic fermentation with yeast. Drying begins mechanically for approximately 12 hours and is completed with about 15 days of sun drying.

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Selectively harvested ripe cherries are sorted by flotation and undergo 12 hours of submerged fermentation, followed by 24 hours of controlled oxidation. After pulping, the coffee is fermented anaerobically for 48 hours. The parchment is then rinsed, treated with a 60°C thermal shock, and dried in controlled dehumidification chambers for approximately 36 hours.

BOTH LOTS
Farm: Las Flores
Farmer: Vergara Family
Region: Pitalito, Huila
Altitude: 1780 masl
Farm Size: 12 Hectares / 30,000 Coffee Trees

One takes 15 days in open sun. The other takes 36 hours in a sealed chamber. Drink them back to back and you will hear the argument.

Two pack. Free shipping. Reach the sun.