Wake. Me. Up. This high altitude grown coffee is bright with tropical fruit yet balanced with molasses sweetness to bring you back from a long night, a too early morning, or just revive your taste buds. Bursting with dark cherry, grapefruit acidity and backed by chocolate and caramel, this coffee packs a punch but goes down smooth with a velevety mouthfeel. It's also what we use for an amazing iced coffee or cold brew.
91 Points Coffee Review, 2018 : Balanced, richly sweet. Black cherry, molasses, cedar, baker’s chocolate, lily-like flowers in aroma and cup. Sweetly tart structure with brisk acidity; crisp, velvety mouthfeel. Notes of baker’s chocolate and molasses frame the short finish, while cedar and lily re-emerge in the gently drying long.
From acclaimed mastermind Antonio Gualguan, Finca La Loma is a 3 acre farm located in the municipality of Buesaco in the department of Nariño, Colombia. A lot from Antonio's farm was awarded 5th place in the prestigious 2017 Cup of Excellence competition in Colombia and he has been a regular top finisher starting with his first entry in 2010 that received the highest score ever at the time.
Antonio has been farming coffee for the last seventeen years and uses his own micro-mill to process harvested cherries, which allows for meticulous care in depulping, eighteen-hour fermentation periods, and 7 to 14 days of drying.
The department of Nariño has about 40,000 coffee farms, two-thirds of which, average around 3 acres in size. Nariño’s proximity to the equator delivers intense exposure to the sun (relatively constant and powerful year-round), which influences the cherry maturation rate. In Buesaco, warm air rises from the deep canyons at night and acts like a protective blanket for the coffee plants perched on the mountain tops. These combined attributes cause coffee plants to passively absorb the sun’s energy during the day and then come alive at night when the conditions are less harsh.