Quick Facts
| PROCESS |
Washed |
| PRODUCER |
Rodrigo Sanchez Valencia |
| REGION |
Huila |
| VARIETY |
Caturra, Bourbon |
| ALTITUDE |
1650 MASL |
| WE TASTE |
Green Apple, Maraschino Cherry, Brown Sugar |
| ROAST |
Light |
| PACKAGE |
12 oz, 2 lb, or 5 lb whole bean |
Description
Finca El Progreso is located in Vereda El Caramelo, Palestina and grows Gesha, Bourbon, and Caturra trees. This special property has been a coffee farm for 80 years, and is also where the Sanchez Valencia family was born and raised. Rodrigo, Claudia, and their team focus on producing both quality and quantity. By following a systematic plan for fertilizations, variety selection, pest and plague control, harvesting, and processing, they and their team are able to produce both consistent quality and overall high volumes per hectare.
Coffee is fermented between 28 and 32 hours, fully washed with clean water, transferred to the solar dryer for several days, and moved to shaded raised beds to complete the drying process. Floaters are removed at the first stage prior to depulping to produce clean, consistent coffees that represent the terroir of the farm.
This lot from El Progreso is a blend of Bourbon and Caturra varieties and shares the terroir of the family farm with coffee drinkers around the world.
