On the cupping table:

A flower bouquet with bright acidity like lemongrass and oranges, and intense sweetness like honey.

Coffee grower:

In the stunning coffee region of Huila, near the historic town of San Agustín, lies El Higueron, a family farm where Marilin Muñoz is continuing a rich coffee-growing tradition with passion and dedication. The land was bought by her father, Mr Julio Muñoz, over 45 years ago, when it was untouched and without crops. Inspired by her family's deep connection to coffee, Marilin began planting coffee trees here around 10 years ago. For the Muñoz family, coffee is much more than agriculture; it is a legacy of tradition, resilience and evolution.

El Higueron has been woven into the family's story over three generations. Today, Marilin works alongside her family to grow not only Caturra, Castillo and Colombia, but also exciting newer varieties such as Pink Bourbon, Gesha, Sidra and Tabi. The land, blessed with a natural spring and shade from plantain, orange, avocado, cedar and silk trees, provides an ideal ecosystem for sustainable coffee growing. One hectare is preserved as a nature reserve.

Sustainability remains a core focus for Marilin's family. They have invested in biorecycling on the farm and in cupping training to further build the family's specialty coffee expertise.

Processing:

The cherries for this lot were hand-picked at peak ripeness, sealed in bags for 18–20 hours, depulped, washed and carefully dried over 18–26 days in open-air, plastic-roofed driers, with frequent turning throughout the day.