Las Brisas | Colombia | Filter
Tax included
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: Acevedo, Huila
Variety: Red Catuai
Process: Natural
Altitude: 1400-2000 masl
Suitable for Pourover & other filter methods.
A coffee-producer's son, Lisandro has been around coffee his whole life and said he "inherited" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.
Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18–26 hours and washed three times before being laid in parabolic driers for 12–20 days depending on the weather.
Region: Acevedo, Huila
Variety: Red Catuai
Process: Natural
Altitude: 1400-2000 masl
