The Rancho is a farm owned by CADEFIHUILA, a coffee growers' association representing more than 3,500 members across 28 municipalities in Huila, Colombia. Since acquiring the farm in 2013, they've used it as a hub for processing experimentation and specialty variety development, growing Pink Bourbon and Caturra while also purchasing cherries from neighboring producers. Most of CADEFIHUILA's member farms are small and family-run, with producers overseeing every stage from harvest through drying. Only fully ripe cherries make the cut. After a float separation to remove lower-density beans, the cherries go through a 36 hour fermentation in sealed bags, followed by another 36 hours submerged in mucilage. What makes this one interesting is the starter culture which is prepared from a previous coffee batch and fed with panela for a month. This drives controlled fermentation and adds complexity in the cup. After fermentation, the coffee is rinsed twice and given a thermal shock wash at 140°F before drying in mechanical dehumidifiers for around five days. Tasting Notes ~ Raspberry Cream & Cola Origin ~ Huila, Colombia Process ~ Mosto Thermal Shock Varietal ~ Red Bourbon Tax included. Shipping calculated at checkout. All coffee will be shipped as whole bean in 1-2 business days from order and will have a roast date no older than one week from ship date. If you buy a bag of Highfalutin Coffee and are unsatisfied, shoot us an email and we'll buy you a bag of coffee of equal or lesser value from your favorite roaster. Yes, we're serious. orders@highfalutin.com

The Rancho is a farm owned by CADEFIHUILA, a coffee growers' association representing more than 3,500 members across 28 municipalities in Huila, Colombia. Since acquiring the farm in 2013, they've used it as a hub for processing experimentation and specialty variety development, growing Pink Bourbon and Caturra while also purchasing cherries from neighboring producers. Most of CADEFIHUILA's member farms are small and family-run, with producers overseeing every stage from harvest through drying. Only fully ripe cherries make the cut. After a float separation to remove lower-density beans, the cherries go through a 36 hour fermentation in sealed bags, followed by another 36 hours submerged in mucilage. What makes this one interesting is the starter culture which is prepared from a previous coffee batch and fed with panela for a month. This drives controlled fermentation and adds complexity in the cup. After fermentation, the coffee is rinsed twice and given a thermal shock wash at 140°F before drying in mechanical dehumidifiers for around five days. Tasting Notes ~ Raspberry Cream & Cola Origin ~ Huila, Colombia Process ~ Mosto Thermal Shock Varietal ~ Red Bourbon Tax included. Shipping calculated at checkout. All coffee will be shipped as whole bean in 1-2 business days from order and will have a roast date no older than one week from ship date. If you buy a bag of Highfalutin Coffee and are unsatisfied, shoot us an email and we'll buy you a bag of coffee of equal or lesser value from your favorite roaster. Yes, we're serious. orders@highfalutin.com