Víctor Barrera An extended fermentation washed coffee from Huila, Colombia * * * Tasting Notes Nectarine • Peach • Jasmine • Honey * * * Víctor Barrera is a lifelong coffee producer whose identity and livelihood are rooted in the soil. Finca El Tesoro is not a solitary effort. It is the economic engine and life project for his entire family, including his wife and daughters, who depend on the farm's success. The 6-hectare farm sits in El Sinaí, Palestina, Huila, at the gateway to the Colombian Massif and close to Cueva de los Guácharos National Park. This setting gives the farm a unique microclimate, and the area's environmental richness and pure water resources translate directly into the quality of the coffee. At 1,800 to 1,900 metres, cherries mature slowly, building the sugar concentration and bright acidity behind the coffee's peach and nectarine notes, while the altitude and varietals contribute its jasmine-like floral aromatics. Víctor's signature process is accumulated batch fermentation. He harvests throughout the week, accumulating daily harvest "cochadas" in the fermentation tanks, letting sugars from earlier cherries interact with later ones to build a denser body and more complex aromatics. Washing happens only on weekends, once the accumulation cycle is complete. The coffee then dries for 30 days in a traditional "Casa Elba," a drying house with sliding roofs, where the slow, controlled process is key to the stability of the bean and the longevity of its sensory notes over time. Together, these growing conditions and processing choices produce a cup with stone-fruit sweetness, floral perfume, and a dense, honey sweetness that holds its character over time. * * * Coffee Details Origin: El Sinaí, Palestina, Huila, Colombia Producer: Víctor Barrera Farm: Finca El Tesoro Process: Extended Fermentation, Washed Varietal: Pink Bourbon, Tabi Altitude: 1,800–1,900 masl * * * Best for: Filter • Pour Over

Víctor Barrera An extended fermentation washed coffee from Huila, Colombia * * * Tasting Notes Nectarine • Peach • Jasmine • Honey * * * Víctor Barrera is a lifelong coffee producer whose identity and livelihood are rooted in the soil. Finca El Tesoro is not a solitary effort. It is the economic engine and life project for his entire family, including his wife and daughters, who depend on the farm's success. The 6-hectare farm sits in El Sinaí, Palestina, Huila, at the gateway to the Colombian Massif and close to Cueva de los Guácharos National Park. This setting gives the farm a unique microclimate, and the area's environmental richness and pure water resources translate directly into the quality of the coffee. At 1,800 to 1,900 metres, cherries mature slowly, building the sugar concentration and bright acidity behind the coffee's peach and nectarine notes, while the altitude and varietals contribute its jasmine-like floral aromatics. Víctor's signature process is accumulated batch fermentation. He harvests throughout the week, accumulating daily harvest "cochadas" in the fermentation tanks, letting sugars from earlier cherries interact with later ones to build a denser body and more complex aromatics. Washing happens only on weekends, once the accumulation cycle is complete. The coffee then dries for 30 days in a traditional "Casa Elba," a drying house with sliding roofs, where the slow, controlled process is key to the stability of the bean and the longevity of its sensory notes over time. Together, these growing conditions and processing choices produce a cup with stone-fruit sweetness, floral perfume, and a dense, honey sweetness that holds its character over time. * * * Coffee Details Origin: El Sinaí, Palestina, Huila, Colombia Producer: Víctor Barrera Farm: Finca El Tesoro Process: Extended Fermentation, Washed Varietal: Pink Bourbon, Tabi Altitude: 1,800–1,900 masl * * * Best for: Filter • Pour Over