Our filter coffee roast Colombia La Huerta caresses your palate with clear, juicy notes of orange blossom and blackberry.
The green coffee comes from the Arango Tinoco family from Colombia, from the Lot La Huerta, which means “the garden” in English. We have already bought green coffee from Omar, who produces the coffee, in the past. In 2023, Philip visited him in Colombia - together with Nikolai from Desarrolladores de Café, who exported the coffee for us and made the contact. You can read more about this here .
The coffee oxidizes as a whole fruit in fruit boxes for 48 hours. This means that it is in contact with oxygen during this time. All sorts of chemical processes occur that later significantly influence the taste of the coffee. After 48 hours, workers at Finca San Luis remove the pulp in a wetmill. The coffee beans then remain submerged in the fermentation tank for 2 hours and are then laid out on African beds to dry.
Depending on the weather, they stay there for 2-5 days until they have lost most of their moisture. They are then dried in machine dryers to 11% residual moisture . Omar uses various silos for this, one of which he fuels with leftovers from coffee production. He runs the remaining, smaller silos with gas. Once the coffee beans have reached the desired residual moisture, they are placed in a dry mill , where they are separated from the thin parchment membranes . There is then another sorting process before the coffee beans are put into bags for export to Europe. We used the beans to create a light filter coffee roast that fans of traditional preparation will get their money's worth.
You can find out how to prepare your filter coffee correctly in our hand filter brew guide .
Einer der besten Kaffee´s die ich in Deutschland getrunken habe!