Tasting notes Forest fruit milkshake, mint & lavender Region San Agustin, Huila Farm La Aldea Altitude 1.850 meter Variety Bourbon, typica, caturra & castillo Process Washed Anaerobic * * * About this coffee Wilson is a 37-year-old coffee farmer in the third generation. His farm, La Aldea, consists of 16 hectares owned by his family members, divided into coffee crops and native mountains. His active life as a coffee farmer and processor began approximately 10 years ago when he returned to the region after being outside the farm advancing his studies in agricultural education and technification in specialty coffee crops. Wilson had the opportunity to acquire a small part of that farm as an inheritance from his parents, consisting of 5 hectares in coffee of different varieties: Pink Bourbon, Typica, Caturra, Castillo, Tabi, and Geisha. Then, in the year 2021, a family alliance was made to form the different family lots into a single farm, and new crops have been planted from existing seeds that were of excellent quality and adapted to the soil. This coffee undergoes an anaerobic washed process designed to enhance complexity, clarity, and consistency in the cup. The process begins with the careful selection of fully ripe coffee cherries, which are fermented intact for 48 hours. Following this initial fermentation, the cherries are pulped and transferred to sealed fermentation tanks. There, the coffee is submerged in a leachate extracted from the same variety and fermented for approximately 36 hours within a closed-loop circulation system. This controlled environment promotes fermentation stability and helps develop a distinct and consistent flavor profile. Once fermentation is complete, the coffee is washed as needed to remove residual mucilage before being carefully dried. Drying typically takes between 8 and 14 days, depending on environmental conditions, allowing the coffee to reach optimal moisture levels while preserving its unique characteristics. This is a very sweet coffee, with strong forest and tropical fruits milkshake notes, accompanied by floral notes that reminded us of lavender and mint. * * * All our coffees are roasted fresh every week. After your order, the coffee will be ready for shipping or pickup after 2 – 3 days. Shipping Pick up at roastery: free within Netherlands: € 4,95 -> orders above 50 euro: free shipping EU shipping: from € 8,00 depending on destination, weight and order quantity. We offer all our coffees in beans, because they stay fresh for much longer than pre-ground coffee. If you’d like to have your coffee ground, please indicate in the notes.

Tasting notes Forest fruit milkshake, mint & lavender Region San Agustin, Huila Farm La Aldea Altitude 1.850 meter Variety Bourbon, typica, caturra & castillo Process Washed Anaerobic * * * About this coffee Wilson is a 37-year-old coffee farmer in the third generation. His farm, La Aldea, consists of 16 hectares owned by his family members, divided into coffee crops and native mountains. His active life as a coffee farmer and processor began approximately 10 years ago when he returned to the region after being outside the farm advancing his studies in agricultural education and technification in specialty coffee crops. Wilson had the opportunity to acquire a small part of that farm as an inheritance from his parents, consisting of 5 hectares in coffee of different varieties: Pink Bourbon, Typica, Caturra, Castillo, Tabi, and Geisha. Then, in the year 2021, a family alliance was made to form the different family lots into a single farm, and new crops have been planted from existing seeds that were of excellent quality and adapted to the soil. This coffee undergoes an anaerobic washed process designed to enhance complexity, clarity, and consistency in the cup. The process begins with the careful selection of fully ripe coffee cherries, which are fermented intact for 48 hours. Following this initial fermentation, the cherries are pulped and transferred to sealed fermentation tanks. There, the coffee is submerged in a leachate extracted from the same variety and fermented for approximately 36 hours within a closed-loop circulation system. This controlled environment promotes fermentation stability and helps develop a distinct and consistent flavor profile. Once fermentation is complete, the coffee is washed as needed to remove residual mucilage before being carefully dried. Drying typically takes between 8 and 14 days, depending on environmental conditions, allowing the coffee to reach optimal moisture levels while preserving its unique characteristics. This is a very sweet coffee, with strong forest and tropical fruits milkshake notes, accompanied by floral notes that reminded us of lavender and mint. * * * All our coffees are roasted fresh every week. After your order, the coffee will be ready for shipping or pickup after 2 – 3 days. Shipping Pick up at roastery: free within Netherlands: € 4,95 -> orders above 50 euro: free shipping EU shipping: from € 8,00 depending on destination, weight and order quantity. We offer all our coffees in beans, because they stay fresh for much longer than pre-ground coffee. If you’d like to have your coffee ground, please indicate in the notes.