Colombia Las Moras Filter

Tasting notes: Winey, jackfruit, berries, cocoa.

Coffee breakdown:
Origin: Pitalito, Huila, Colombia
Variety: Colombia, Bourbon Amarillo, Caturra
Process: Natural
Altitude: 1700-1900 m

Las Moras, cultivated in the renowned Pitalito region is a testament to the region's rich coffee heritage and ideal growing conditions. This area provides the perfect environment for producing high-quality coffee beans. The varieties used in this coffee are celebrated for their distinctive characteristics and contribute to the unique profile of the Las Moras. The three-stage method of processing ensures the highest quality and complexity in the final product. The initial stage involves washing and disinfecting of the cherries upon arrival at the processing station. This careful selection sets a high standard for the coffee's quality right from the beginning. In the second stage, the cherries undergo an oxidation period of 24 hours before being de-pulped. This allows the natural enzymes within the cherries to enhance the development of aromatic compounds. After oxidation, the beans are de-pulped and thoroughly rinsed to remove the mucilage. The final stage involves a controlled and homogeneous mechanical drying process, which stabilises the beans and preserves their intricate flavours. This precise drying method is vital for maintaining the coffee's consistency and quality.