Colombia | La Loma - Washed, Rum Barrel

La Loma is a family farm run by Rodrigo Sánchez Valencia, continuing the tradition started by his grandfather.

They carefully select the sweet Caturra and Bourbon Rose coffee varieties and adding a touch of rum, they let this delightful mixture ferment for 8 days.

After the initial fermentation, they take 80 liters of the resulting mixture and combine it with the depulped coffee. Once fermentation is complete, the coffee is thoroughly cleaned and gently dried for 18-20 days.

To add an extra layer of flavor, the beans rest in a Colombian oak barrel for 30 days. The result speaks for itself!