Colombia Finca El Agrado

Washed Colombian coffees are a staple in any specialty coffee lineup and we can’t be happier with this beauty from Villa Fatima, Finca El Agrado by producer Edilma Piedrahita!

Edilma is the leader member of the Los Guácharos association- collectively they share technical know-how and commercialize their coffee collectively to take advantage of larger volume. Los Guácharos are a group of independent, quality-focused small producers in southern Huila (close to Pitalito). 

This particular coffee is created from a few separate lots of coffee, produced by Edilma. It is a mixture of caturra and tabi varietals. Edilma leaves the cherries to start the initial fermentation process, known as a “cherry ferment”, in a plastic bag for 12-24 hours, depending on the weather. She de-pulps the coffee, and then ferments it for an additional 36 hours in sealed plastic pickle barrels before washing it. For larger lots, she de-pulps the coffee and leaves it to ferment in an open, ceramic-lined tank. Since it’s an open tank, the temperature stays cooler, and she estimates that it stays in the tank for up to two days before washing it. All of her coffee is sun-dried for around 15 days, and then dried under shade cloth for 10 more days. Parchment coffee is stored in Grain Pro bags at home to ensure that humidity is stable at around 11%. 

For the sensory experience, this juicy coffee hit us with the vibrant yet sweet note of toffee apples and fresh duku. We were very pleased to taste the tropical sweetness of duku, a slightly uncommon note in coffee. This leads to the juiciness of red currants and finishes well with the refined complexity of marzipan. Delicious delicious coffee, we’re super happy to have her in our current lineup.