Notes: Creaming Soda, Mango, Barley Sugar
From the high slopes of Pitalito in Colombia’s Huila department comes Las Moras, a lot that reflects the long-held reputation of its region. This is a place where altitude, climate and generational knowledge work together to produce coffees of remarkable clarity. At 1,700 to 1,900 MASL, the air grows thinner and the warmth softens, slowing the ripening of the cherries and allowing deeper character to form. Caturra, Bourbon Amarillo and Colombia varietals are cultivated in fertile volcanic soils, each chosen for the particular quality it brings to the cup.
Las Moras is guided through a careful three stage process intended to realise its full potential. It begins with the washing and disinfecting of freshly picked cherries, removing any impurities so the truest expression of the fruit can remain. The lot then rests in a controlled oxidation for twenty four hours, a period in which enzymes activate and build the foundation for a more expressive aromatic structure. The cherries are then de pulped, rinsed of remaining mucilage and prepared for the final phase.
Drying is slow, mechanical and precise, carried out in a controlled environment that protects both clarity and complexity. Each measure is taken to ensure stability, so that when the coffee reaches the roaster, the cup presents itself clearly and without distraction. The result is a profile defined by precision, clean, structured and resonant, shaped by the hands that tended it and the land that sustained it.
