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Additional information
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Description
San Agustín
High in the mountains of the southern Huila province in Colombia, the municipality of San Agustín is home to a vibrant community of coffee growers cultivating some of the most exceptional coffee beans in the region. Located at 1,750 meters above sea level, this area is not only famous for its ideal coffee growing conditions but is also a UNESCO World Heritage site due to its rich archaeological heritage. Local farmers meticulously tend to prized coffee varieties such as Pink Bourbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. With our support and guidance, these growers master innovative coffee techniques—elevating the flavor profiles and quality of their coffees. The result is a cup that tells a story of heritage, innovation, and a deep connection between the land and its people.
The process
The process begins with the careful selection of Caturra and Colombia cherries. The coffee undergoes an anaerobic honey fermentation enriched with lactobacillus cultures. This stage takes place in stainless steel bioreactors for 48 to 72 hours, where controlled anaerobic conditions guide microbial activity and fruit integration, amplifying a fruit-forward profile with depth and structured sweetness. The coffee is then dried on patios for 3 to 6 days before being transferred to mechanical silos for an additional 2 to 5 days to complete drying under controlled conditions. A 20-day stabilization period in plastic bags lined with fique follows, allowing moisture equalization and flavor integration.
About the Variety
Caturra is a compact Bourbon mutation favored for its high-density yields and bright, citric cupping profile. While prized for quality, the plants are highly vulnerable to coffee leaf rust and require careful management.
The Colombia variety is a rust-resistant hybrid developed by Cenicafé to provide farmers with a reliable, high-yielding crop. It delivers a balanced cupping profile with classic notes of caramel and chocolate, often serving as a durable alternative to Caturra.
Fermentation
The coffee undergoes an anaerobic honey fermentation enriched with lactobacillus cultures.
