Colombia Timaná

Grown slowly, by the hands that pick it

Timaná is a town in southern Huila, Colombia. People there call it "La Madre del Sur del Huila", the mother of the south. Coffee here is a family job. Small farmers grow it on just 2 or 3 hectares. They pick each cherry by hand, and they ferment and dry it themselves. This Caturra comes from young trees, only 4 years old. It fermented for 100 hours without air, then dried in the sun for 25 days. The result is soft, sweet and full.

What it tastes like: Ripe red fruit and panela (raw cane sugar) first. Then cacao. A bit of citrus keeps it fresh. Smooth, sweet and long. It scored 86 points.

Why we love it: Every bean was handled by the family that grew it. No middlemen. The trees are only 4 years old and the coffee is already this good. Natural process, 100 hours of fermentation, 25 days of drying. The slow way, on purpose.

Best way to drink it: It works both ways. Make a rich, syrupy espresso, or a brighter filter coffee. Our tip: start with filter. That's where the red fruit and citrus shine most.