La Loma
Colombia

Cherries are first selectively handpicked and sorted for quality. Next, the sorted cherries are placed in airtight steel barrels that are pumped with Carbon Dioxide. This is known as the Carbonic Maceration method, which initiates the breakdown of the exterior fruit with the presence of Carbon Dioxide for 8-10 days.

Once complete, the cherries are dried in the open sun on raised beds. The dried cherries are transported to the dry mill belonging to our exporting partner, Green Hills, to hull the coffee and prepare for export.

£10.90/kg
£218 (20kg)

1 in stock

Tasting notes

Sugary
Raspberry
Blood Orange
We also found notes of clove, guava, piña colada and cinnamon.

Processes

Carbonic Maceration

Details

Country:
Colombia
Coffee name:
La Loma
Region:
Antioquia
Owner:
Alfonso Eduardo Guerra & Olga Escobar
Varietal(s):
Castillo, Colombia & Caturra
Processing method:
Carbonic Maceration
Elevation:
1,800 to 2,100 masl
Original lot size:
2,100kg
Area under coffee:
22 hectares

Story

Located in the mountainous terrain and temperate climates of southwest Antioquia, Finca La Loma, translating to “the Green Hills”, has the perfect climate for producing excellent quality coffee. In this ideally situated terrain, the Guerra family has dedicated 20 of their 22.2 hectares to coffee, with the rest of the farm being utilised for livestock.

Having owned the neighbouring farm of Finca Las Mercedes since the 1960s, Alfonso Guerra purchased Finca La Loma in 2005 with aim of further expanding their business. Today, the Guerra family farms are now primarily managed by Alfonso’s son, Juan Carlos, and his grandchildren. This means that five generations of the Guerra family have tended the lands of Cuidad Bolivar.

Details

Country:
Coffee name:
Region:
Owner:
Varietal(s):
Processing method:
Elevation:
Original lot size:
Area under coffee:
Colombia
La Loma
Antioquia
Alfonso Eduardo Guerra & Olga Escobar
Castillo, Colombia & Caturra
Carbonic Maceration
1,800 to 2,100 masl
2,100kg
22 hectares
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