Finca la Praderita is a 3 hectare farm located in the Santa Maria, Huila, Colombia. Jose Ignacio Cubillosa, a second generation coffee farmer,  runs this farm that sits at an elevation ranging from 1850-1950 masl. His dedication to quality brings us this vibrant coffee that is a washed process with a unique fermentation style known locally as "chocada." This method involves floating cherries in a fermentation tank for multiple days, adding new cherries each day. So, in the first half of the week, coffee cherries picked on Monday, Tuesday, and Wednesday are de-pulped at the end of each day and layered on top of the previous day’s batch. After the coffees are washed, they are prepared for drying and sundried for two days to remove the bulk of the moisture. After this, they are then transferred to a greenhouse for about 15 days (weather depending) to finish drying. This approach creates a fermentation gradient, adding complexity to this coffee. 

Among a table of samples, this coffee stood out for its vibrancy, balance, and complexity. We love the tropical notes of pineapple, mango, and guava found in this coffee; anchored by a juicy mouthfeel, cane sugar sweetness, and overall balance. Try this as a special morning cup, an afternoon treat, or as a flash-brewed iced coffee as the weather warms this season.