El Filo – Colombia

This microlot from the Huila region is famous for its vibrant profile. Grown at 1,700 meters above sea level, high altitude allows these coffee cheries to ripen slowly, which builds complex sugars and flavors. Farms in Huila—like those managed by smallholders in the area—use specialized techniques to highlight the fruitiness of the bean. The cherries are carefully floated to ensure only the ripest fruit is used. In a semi-washed process, the cherry skin is removed, but the coffee bean is dried with some of its sticky “mucilage” still attached. This gives the final brew a heavier, sweeter body.