Tasting notes: Dried fruit, Blueberry, Tearose, Bahia Orange Profile: Velvet body, Sweet with gentle acidity Know where your coffee comes from Las Pulgas is notable for its dedication to environmental conservation, preserving natural reserves and protecting its water sources. Tree felling is strictly prohibited, and the surrounding forests are home to various wild animals, creating a vibrant ecosystem that enhances the coffee’s terroir. The farm is located in Planadas, in the southern part of the Tolima region, deep in the foothills of the Central Mountain Range of the Colombian Andes. The farm’s owner, Iván Molano, inherited it from his father at the age of 20. He immersed himself in training, absorbing every bit of wisdom about coffee cultivation. Following his parents’ passion, he gradually acquired additional plots from his brothers, unifying them into a thriving, productive farm. The coffee harvest is carried out with great care, with only fully ripe cherries being selectively picked. After harvesting, the cherries are sorted by density and kept in a tank for 24 hours. They are then de-pulped and fermented in tanks for 50 hours. After fermentation, the coffee beans are washed and placed on ventilated roofs, where they are carefully dried for 17 to 22 days, depending on weather conditions, with regular turning to ensure even drying. How it's roasted Want to know more? Check our Direct Trade page here.

Tasting notes: Dried fruit, Blueberry, Tearose, Bahia Orange Profile: Velvet body, Sweet with gentle acidity Know where your coffee comes from Las Pulgas is notable for its dedication to environmental conservation, preserving natural reserves and protecting its water sources. Tree felling is strictly prohibited, and the surrounding forests are home to various wild animals, creating a vibrant ecosystem that enhances the coffee’s terroir. The farm is located in Planadas, in the southern part of the Tolima region, deep in the foothills of the Central Mountain Range of the Colombian Andes. The farm’s owner, Iván Molano, inherited it from his father at the age of 20. He immersed himself in training, absorbing every bit of wisdom about coffee cultivation. Following his parents’ passion, he gradually acquired additional plots from his brothers, unifying them into a thriving, productive farm. The coffee harvest is carried out with great care, with only fully ripe cherries being selectively picked. After harvesting, the cherries are sorted by density and kept in a tank for 24 hours. They are then de-pulped and fermented in tanks for 50 hours. After fermentation, the coffee beans are washed and placed on ventilated roofs, where they are carefully dried for 17 to 22 days, depending on weather conditions, with regular turning to ensure even drying. How it's roasted Want to know more? Check our Direct Trade page here.