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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Carlos Muñoz is a producer and quality control specialist working in the Huila highlands of Colombia. Through his Ricordi Coffee project he gives smallholder farmers technical guidance and traceability, and on his own land between 1,650 and 1,780 masl he grows Caturra, Castillo and Pink Bourbon. This green lot is all Caturra and Castillo, picked by hand at full ripeness, tank fermented for 36 hours, then dried slowly on raised African beds for up to 22 days. Sump describes it as a clean, bright daily driver for cool mornings: dried cranberry first, then molasses and baking spices.”
