FLAVOR: Cherry, Apple, Toffee
FINISH: Slight Linger
Tart cherry and the slight malic acidity of apple combine with the sweet and nutty flavor of toffee. The coffee’s medium body and slight lingering finish make for the perfect cup, to be enjoyed any time.
Finca La Perla del Otún is a five hectare farm nestled in the southernmost part of Huila, Colombia, which is considered to be one of the most well-known coffee producing regions of the world. The farm was purchased by Luis Alberto Jojoa in 1994. Prior to this, Jojoa worked on the farm of his now neighbor, Antonio Castro, before approaching him with an offer to buy a small area of land. Jojoa would then spend the next five years working to pay for Finca La Perla del Otún. Today Jojoa, his wife, and his sons work the farm along with local pickers. Together they pick the ripest cherries by hand, de-pulp them the same night, and then place them in fermentation tanks. While the typical fermentation time of Colombian coffees is 12-24 hours, Jojoa's coffee remains in the fermentation tanks for up to 96 hours. The coffee is then laid to dry on raised parabolic beds. Jojoa's practices allow him to produce exceptional coffee that won him 1st place in the Colombian Cup of Excellence in 2006. After his win, he was able to expand his farm and increase production. Jojoa continues to invest in Finca La Perla del Otún, constantly striving to improve upon equipment and processes so he can continue to provide the high-quality, sustainable coffee that we bring to you today.
LOCATION: Huila, Colombia
PRODUCER, FARM: Luis Alberto Jojoa, Finca La Perla del Otún
ALTITUDE: 1750 MASL
VARIETAL: Castillo, Caturra, Tabi, Pink Bourbon
PRODUCTION METHOD: Washed