Colombia - Tres Montes

Highlights

“Three farms, three distinct takes on natural processing, one roast. Jhon Cuellar's Finca Las Brisas in Acevedo, Huila contributes Castillo given 100 hours of traditional fermentation followed by 70 hours submerged anaerobic in water. Diego Horta's Finca El Rincon in Santa Maria, Huila adds a mix of Geisha, Sidra, Colombia and Pacamara after 160 hours of anaerobic fermentation in bags, a short mechanical-silo dry and eight more days in a drying room. Juan Saldarriaga's La Claudina and El Encanto in Ciudad Bolivar, Antioquia round it out: cherry picked by cultivar, floated, hand-sorted, fermented 48 hours and cold-dried 72 hours. Expect berry ganache, fruit punch and fine dark chocolate.”