colombia huila la argentina

region: la argentina, huila

altitude: ~1600-1900 masl 

process: fully washed (with a ~40-50 hour tank fermentation, then washed and sun-dried on raised beds)

our tasting notes: raspberry, red jelly candy, spiced cider

roast level: light/medium

This one comes from a small group of producers in La Argentina, Huila — high up in the mountains where the air’s thin, the soil’s rich, and the coffee cherries take their time to ripen. The producers gave the beans an extra-long fermentation (about two days in the tank) before washing and drying them under the sun. That extra time really shows up in the cup.

It’s got that bright, juicy fruit character you might not expect from a washed Colombian — notes like red apple, raspberry, maybe even a touch of pomegranate. Soft sweetness and a little spice, like the scent of mulled cider. As it cools, it just gets more lively and layered.

I’ve been roasting it around light/ medium to keep all that fruit and clarity up front. Rest the coffee for a week for peak flavors.

This coffee tastes familiar but has a lot of character.