For 2018, we have sourced and selected this lot from Huila, in the southwest of the country. The lot is made up of coffees from 3182 smallholders from the municipalities of San Agustin, Gigante and Garzon, in the centre and south of the Huila region. All of the contributing producers grow coffee on plots of land ranging between 1 and 5 hectares, where they also live and share work on the farms with their families. The producer groups are well supported by one of our export partners, Inconexus, and receive training on pre and post-harvest production to help them improve quality and receive higher premiums for their coffees. The farmers are also collectively members of a Coffee Growers Federation, where they can access support and training around specific aspects of farm management.
During harvest season, freshly picked coffee cherry is pulped each night and then left to dry ferment between 26-48 hours in tanks, depending on the conditions. From here the coffee is then washed before being dried in Parabolic driers for between 15 and 20 days. The weather patterns in these regions can make post-harvest care extremely difficult with fluctuating temperatures and precipitation creating a challenging environment to produce high quality coffee. Nonetheless, the quality of the Tres Santos lot shone through on the cupping table during sampling and pre-shipment testing, with red cherry, forest fruits, chocolate and caramel in the cup.