La Loma, Colombia

Origin: San Agustín, Huila, Colombia Roast: Filter - light roast Flavour Profile: Honey, apricot, plum, milk chocolate. Rich and buttery. Process: Washed Variety: Colombia Farm: La Loma Farmers: Wilmer Moncayo and Yenni Anacona Altitude: 1,800 metres above sea level Importer: Melbourne Coffee Merchants After spending four years working in the United States to save up for his dream, Wilmer Moncayo returned to Colombia to purchase a six-and-a-half-hectare plot of land near San Agustín, Huila. Together with his wife, Yenni Anacona, he established farm La Loma at a lofty 1,800 metres above sea level, where the young couple is dedicated to building a career in specialty coffee. Wilmer draws on the traditional farming techniques of his youth, managing the estate with manual weeding and rarely using pesticides. The region's gentle, rolling hills make cultivation more manageable than the country's typical steep cliffs, allowing Wilmer to focus his energy on growing exceptional, complex varieties alongside resilient hybrids. This commitment to quality is beautifully evident in La Loma's rigorous washed processing method. After selective hand-harvesting, the cherries undergo a 12-hour pre-fermentation in breathable nylon sacks before being pulped and transferred to tanks for another 24 hours. Taking advantage of San Agustín's cool climate, Wilmer thoughtfully extends the fermentation by blending several days' worth of pickings, a technique that slowly lowers the pH level. The coffee is then washed and sun-dried for 10 to 18 days, resulting in this brilliant cup profile.