Colombia Luz Dary Polo Espresso - Single Origin.

44-year old Luz Dary works on her 3 hectare farm; Finca La Esperanza in the township of Villa Fátima, outside of Bruselas, Huila. This is her 5 year old Pink Bourbon lot.

To process, she starts with ripe cherries; floating them to remove over/underripe cherries. From there, she carefully stores the cherries in a sealed Grainpro bag to begin a 40 hour in-cherry fermentation process. Afterwards, she depulps the coffee and ferments within a sealed pickle barrel for a low-oxygen environment fermentation for up to 60 additional hours. From there, she washes once and takes the coffee to dry.

Luz is making her own brew called Super Magro; which consists of organic minerals and waste products, molasses, bone ash and manure (among other ingredients). It is fermented with microorganisms collected from virgin soils and used as a fertiliser and protectant from disease. Luz applies the Super Magro to her trees three times a year; she’s also making calcium sulphate and applying it three times a year. This is part of an approach to empower producers to increase soil health, reduce costs, and lessen their dependence on synthetic chemicals.

Luz Dary is a member of the Los Guácharos association; a group of independent, quality-focused small producers in Southern Huila, who work collaboratively by sharing technical know-how & commercialising by taking advantage of larger collective volumes

PROCESS: WASHED

REGION: BRUSELAS, HUILA

ELEVATION: 1600 - 1700

VARIETAL: PINK BOURBON

CUP: LIME, SUGARCANE & CREAMY BUTTERSCOTCH

ROAST: ESPRESSO