On the cupping table:

Very clean coffee for an anaerobic with tasting notes of blackberry and acidity like pineapple, sweetness like red apple. Amazing filter and delicious as a cortado or flatwhite.

Coffee grower:

Deep within the lush landscapes south of Huila lies La Fortuna, one of the farms owned and run by Mrs Blanca Ruby Lopez Tibatá's family. She is a third-generation coffee grower who oversees this  beacon of agricultural excellence. Together with her family, brings a legacy of knowledge and  passion to every aspect of their work, all driven by a commitment to producing high-quality coffee  and respecting the environment and cultural traditions.

Their farmland, a testament to their journey, has transformed from its modest beginnings of 5 hectares cultivating traditional varieties like Caturra, Castillo, and Colombia into a beacon of speciality coffee production. Nine years ago, faced with the challenge of fluctuating coffee prices, the Lopez Tibatá family embarked on a path of exploration and experimentation. Venturing beyond the complexities of Bourbons, they began cultivating unique varieties such as Geisha, Bourbones and more. This shift marked a significant change in their farming practices and approach to coffee cultivation, a journey that continues today.

Processing:

They harvest careful selection of only mature grains. This precision in harvesting is followed by a process where the cherrie s are floated to remove dry grains, rocks, and impurities, ensuring only the best cherries make it to the next stage. The pulped cherries then undergo a 72-hour fermentation process, a critical step that enhances the coffee's inherent qualities.

After fermentation, the beans are washed thoroughly and laid out on drying patios under canopies, where they dry slowly at temperatures ranging from 16 to 23 degrees Celsius. This careful, controlled process contributes to the coffee's unique flavor profile and high quality.

Bourbon Ají

Borbon Aji variety is new on the market since it was discovered 20 years ago in the Brussels region, Pitalitodistrict. This variety was discovered by the growers when perceiving the smells that were found around them. The uniqueness of this variety is that it stings the producers' hands when they are harvesting. It has been a variety with many unusual qualities, such as the particular chilly flavor, hence the name.