Shipping calculated at checkout. Process: Washed Altitude: 2100 meters Varietal: Caturra Tasting Notes: Mandarin, Caramel, Raisin The coffee producers located in the Huila Region contributing towards Parcero are second and third generation, with a few being first generation. They have decided to preserve their Caturra trees because they appreciate the quality they can achieve, and in essence, Caturra is part of their tradition. The word “parcero” is a Colombian term used to refer to a friend. Hence the name of this brand—a reference to Caturra, a friend to everyone in Colombia and the Colombian friend to coffee consumers around the world. For these producers, coffee is their main source of economic income, and it has enabled their families to have a good quality of life. Besides coffee, most of them have plantain and avocado trees on their farms, mostly for their own consumption. All of them are passionate about coffee, producing it with hard labour and love. They are always eager to learn more and improve the quality of their coffee. The producers contributing to Parcero start the coffee process with a selective manual picking of the ripe cherries, for which they typically hire cherry pickers or are helped by relatives. The cherries are taken to the wet mill at the farm where some producers perform an in-cherry fermentation, ranging from 24 to 36 hours. Some producers go directly to pulping the cherries. When pulping, it has become more common to use a small quantity of water just to help with the movement, or no water at all. Afterward, the coffee is washed one or two times and then taken to the drying area. Regarding the drying process, some producers first dry the coffee in the shade to drain the excess water. Then, the coffee is taken to the main drying area, which is typically a covered drying space. In total, it takes from 15 to 25 days for the coffee to achieve its ideal level of moisture. After this, the producers gather the coffee and store it in a storage place in the house for one to two weeks. When ready, they take the coffee to one of Caravela’s purchasing stations in the department, where a physical and sensory analysis is carried out. Green Coffee Importer: Caravela

Shipping calculated at checkout. Process: Washed Altitude: 2100 meters Varietal: Caturra Tasting Notes: Mandarin, Caramel, Raisin The coffee producers located in the Huila Region contributing towards Parcero are second and third generation, with a few being first generation. They have decided to preserve their Caturra trees because they appreciate the quality they can achieve, and in essence, Caturra is part of their tradition. The word “parcero” is a Colombian term used to refer to a friend. Hence the name of this brand—a reference to Caturra, a friend to everyone in Colombia and the Colombian friend to coffee consumers around the world. For these producers, coffee is their main source of economic income, and it has enabled their families to have a good quality of life. Besides coffee, most of them have plantain and avocado trees on their farms, mostly for their own consumption. All of them are passionate about coffee, producing it with hard labour and love. They are always eager to learn more and improve the quality of their coffee. The producers contributing to Parcero start the coffee process with a selective manual picking of the ripe cherries, for which they typically hire cherry pickers or are helped by relatives. The cherries are taken to the wet mill at the farm where some producers perform an in-cherry fermentation, ranging from 24 to 36 hours. Some producers go directly to pulping the cherries. When pulping, it has become more common to use a small quantity of water just to help with the movement, or no water at all. Afterward, the coffee is washed one or two times and then taken to the drying area. Regarding the drying process, some producers first dry the coffee in the shade to drain the excess water. Then, the coffee is taken to the main drying area, which is typically a covered drying space. In total, it takes from 15 to 25 days for the coffee to achieve its ideal level of moisture. After this, the producers gather the coffee and store it in a storage place in the house for one to two weeks. When ready, they take the coffee to one of Caravela’s purchasing stations in the department, where a physical and sensory analysis is carried out. Green Coffee Importer: Caravela