Finca La Loma is located in the neighborhood of Agua Negra in the Pitalito municipality of Huila. The farm has 12 hectares planted with many varieties, including Caturra, Variedad Colombia, Pink Bourbon, Pacamara, Laurina, and Geisha. The mill on the farm includes a depulper and tanks for dry fermentation. Producers Rodrigo Sanchez and Claudia Samboni have been cultivating coffee on La Loma since 2011.
In 2017, Rodrigo and his team at Aromas del Sur, the company built to unify all the farms he owns and manages: La Loma, El Progreso, and Monteblanco, constructed a cupping lab on La Loma to facilitate sample roasting, crop evaluation, and sourcing at origin. The lab overlooks the farm and the valley of Pitalito, with coffee trees and other crops dotting the rolling landscape.
This lot of Caturra/Colombia is a blend of the two varieties planted most extensively on the farm, harvested between 22-25 degrees Brix. The cherries were depulped immediately after harvest and left to dry ferment for 34 hours before being fully washed with clean water and placed in the parabolic dryer for 21 days.
Read more about Rodrigo’s work at Monteblanco to develop Cold Fermentation processing and the Pink Bourbon variety.