COLOMBIA - LA PLATA

In the heart of the Huila mountains, Colombia, "La Plata" coffee beans grow on small farms at elevations ranging from 1800 to 2200 meters above sea level. Fresh cherries are harvested from smallholder farmers in diverse regions such as Acevedo, Santa Maria, and Inza, weaving a unique story of flavor and quality.


The coffee is carefully processed, washed, and separated, then left to ferment for 24 to 36 hours in large tanks. Afterward, it is dried on raised beds to quickly reduce the moisture, helping to preserve the rich flavors. Then, it moves to the second drying stage in vertical dryers, where the temperature is closely monitored to ensure optimal drying at 34°C, locking in the unique flavors of the natural processing in every bean.