The farm La Maria, is located in the municipality of Consaca in Nariño, Colombia. This farm has a total of 20 hectares, 15 of which are planted with coffee, including varieties Caturra, Castillo, Colombia and Catimor.

We have developed this medium roast espresso with variety Colombia. The beans of this variety tend to be slightly smaller and concentrate a lot of sugar, giving us a very sweet, slightly floral espresso with a silky body and notes of caramelized orange, milk chocolate and panela.

The coffee is harvested by hand, the land is weeded and fertilized twice a year, all with the help of the local community. In the municipality of Consaca there is a sunny climate, which is very good for growing coffee. There, the plants also benefit from the proximity of the Galeras volcano, which provides good soil for cultivation.

This microlot was processed using the washed method. The cherries are harvested only when they have reached an intense red color on the trees. The harvested cherries are then flooded and sorted before being de-pulped. The de-pulped coffee is fermented in airtight tanks filled with water. Sugar content, pH and temperature are regularly monitored throughout the fermentation process. The coffee is fermented here for 168 hours before finally being completely washed and sun-dried for 15-22 days.