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Description

La Cabana 200 is produced in El Agrado, Huila, by Danilo Perez, part of a coffee-growing family deeply involved in both farming and dry milling. This lot reflects a deliberate focus on fermentation control and structured post-harvest precision.

Cherries are selected using colour standardisation to ensure optimal ripeness, with underripes and over-ripes removed manually. The coffee then undergoes a 200-hour anaerobic fermentation in airtight plastic containers to ensure homogeneous fermentation throughout the lot. After fermentation, the coffee is carefully dried on patios and parabolic beds to stabilise the profile.

Situated between 1700 and 1800 masl, the farm benefits from Huila’s altitude and Andean climate, allowing slow maturation and concentrated sweetness development.

In the cup, the profile is intense and layered: strawberry and guava sweetness meet floral violet notes, balanced by vanilla, tamarind, wine-like depth, and caramelised undertones. Expressive, structured, and fermentation-driven.

SPECIAL: 200 Hour anaerobic fermentation

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