Colombia La Loma Whisky Barrel Natural

Summary

This coffee comes from La Loma farm in Huila, Colombia, owned by Rodrigo Sánchez Valencia. The farm is an experimental estate at 1,650m elevation growing Pink Bourbon and Caturra varieties. This unique lot undergoes a whisky barrel natural process: approximately 200 hours of anaerobic fermentation with grains, whisky, and microbes, followed by 30 days of aging in oak whisky barrels. Flavour notes include dark rum, chocolate, and melon, with a light roast suitable for both filter and espresso.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Producer

Rodrigo Sánchez Valencia

Altitude

1650 m.a.s.l

Variety

Caturra, Pink Bourbon

Notes

Chocolate, Melon

The roaster

SÖT Coffee Roaster

Based in Osaka, Japan, SÖT Coffee Roaster is a specialty coffee roaster pursuing light roasts that blend Nordic simplicity with Japanese precision. They source…