Description
Named “Las Frutas” in homage to its juicy, aromatic character, this lot unites the work of 50 smallholders coordinated by exporter Mastercol in the municipalities of Pitalito, Timaná, and Salado Blanco. Each farm contributes carefully selected microlots that, blended together, create a clean, fruit-forward profile.
Plots sit at 1,600–1,900 m a.s.l. on volcanic, mineral-rich clay soils; Andean conditions—cool mornings, mild afternoons, and abundant rainfall—extend cherry maturation, building the sweetness and vibrant acidity that define southern Huila.
The lot combines Caturra and Colombia (a rust-resistant hybrid): Caturra lends citrus brightness and silky body, while Colombia adds floral notes and structure, a pairing that truly lives up to the name “Las Frutas.” Harvest peaks twice a year—May-July and November-January—allowing for fresh deliveries most of the year.
Post-harvest, the coffee undergoes a controlled double fermentation: first, an anaerobic stage in sealed bags to intensify sugars, followed by 48 h in tanks after depulping to refine acidity. It is then triple-washed and slowly sun-dried on raised beds inside solar dryers to 10–11 % moisture, ensuring stable beans for precision roasting.
Mastercol oversees cupping, dry milling, and logistics so that the bulk of the value flows back to the producing families—cementing a collaborative model that positions Huila, and this “Las Frutas” lot in particular, as a benchmark for innovation and consistency in Colombian specialty coffee.
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