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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Finca La Armenia sits high in the hills of Pitalito, Huila, owned by Luis Alfredo Díaz and run with his son John. A two-stage fermentation — 24 hours sealed, then 36 hours in water after pulping — develops clarity, followed by shaded raised-bed and open-sun drying. The lot is a washed Caturra from volcanic soil around 1,750 metres, delivered to Pergamino's dry mill in Medellín for export. A clean, expressive Colombian coffee shaped by generational, family-run care.”
