This Colombian microlot was an unexpected standout on our cupping table.

Produced by Daniel Mauricio Bolaños Zuniga at Finca El Placer in Huila, Colombia, this Caturra microlot is full of fruit and sweetness. Raspberry jam, melon and lime lead the cup, joined by sangria, fruit cocktail, and sweet red wine. A thick, juicy body brings a creamy, satiny texture with a bright, tangy character.

Inside Daniel’s Process.

At Finca El Placer, Daniel grows this Caturra at approximately 1,700 meters above sea level and guides the coffee through a two-stage Anaerobic Washed process. After harvest, the cherries ferment for 48 hours before pulping, followed by another 72 hours with a small amount of water before the coffee is washed and dried.

It is a distinctive approach that gives us a closer look at the care and decisions behind the coffee long before it reaches the roaster, adding another layer to what you discover in the cup.