La Leona, Colombia - Single Origin ESPRESSO
Ripe berries • Chocolate Raisins • Lime • Panela Sugar
Martha Arcila produces this coffee at Finca La Leona. She is a third-generation coffee farmer who inherited the farm from her father 20 years ago. In the past, Martha focused on volume, but since 2019, she has dedicated herself to specialty coffee production. The coffee is harvested following strict ripeness criteria, floated, and hand-sorted to remove defects. After 30 hours of underwater fermentation, the cherries are pulped and the parchment is gently washed and dried in controlled conditions until ideal moisture content is achieved.
This coffee is part of Cofinet's new Single Estate program, which involves fermenting the cherries inside Grainpro bags for 48 hours. To control the fermentation process in the high temperatures of Armenia, the Grainpro bags are placed in water tanks. The coffee is then pulped and dried on raised beds for 18 days until it reaches 11% moisture content.
The microlot is 100% Caturra, a variety known for its high coffee production and resistance to plant diseases. The coffee has a dried cherry aroma, with lime acid and notes of chocolate-covered raisins and panela sugar. It makes for a lively espresso and blends well with milk.
Overall, Martha's hard work and dedication have paid off, and she aims to build long-term relationships by offering high-quality coffee with two harvests per year from Finca La Leona, located in Armenia, Quindio.
ORIGIN: Colombia
REGION: Armenia, Quinidio
ALTITUDE: 1500 MASL
PROCESS: Washed
VARIETY: Typica, Castillo, Caturra
Ripe berries • Chocolate Raisins • Lime • Panela Sugar
Martha Arcila produces this coffee at Finca La Leona. She is a third-generation coffee farmer who inherited the farm from her father 20 years ago. In the past, Martha focused on volume, but since 2019, she has dedicated herself to specialty coffee production. The coffee is harvested following strict ripeness criteria, floated, and hand-sorted to remove defects. After 30 hours of underwater fermentation, the cherries are pulped and the parchment is gently washed and dried in controlled conditions until ideal moisture content is achieved.
This coffee is part of Cofinet's new Single Estate program, which involves fermenting the cherries inside Grainpro bags for 48 hours. To control the fermentation process in the high temperatures of Armenia, the Grainpro bags are placed in water tanks. The coffee is then pulped and dried on raised beds for 18 days until it reaches 11% moisture content.
The microlot is 100% Caturra, a variety known for its high coffee production and resistance to plant diseases. The coffee has a dried cherry aroma, with lime acid and notes of chocolate-covered raisins and panela sugar. It makes for a lively espresso and blends well with milk.
Overall, Martha's hard work and dedication have paid off, and she aims to build long-term relationships by offering high-quality coffee with two harvests per year from Finca La Leona, located in Armenia, Quindio.
ORIGIN: Colombia
REGION: Armenia, Quinidio
ALTITUDE: 1500 MASL
PROCESS: Washed
VARIETY: Typica, Castillo, Caturra
Ripe berries • Chocolate Raisins • Lime • Panela Sugar
Martha Arcila produces this coffee at Finca La Leona. She is a third-generation coffee farmer who inherited the farm from her father 20 years ago. In the past, Martha focused on volume, but since 2019, she has dedicated herself to specialty coffee production. The coffee is harvested following strict ripeness criteria, floated, and hand-sorted to remove defects. After 30 hours of underwater fermentation, the cherries are pulped and the parchment is gently washed and dried in controlled conditions until ideal moisture content is achieved.
This coffee is part of Cofinet's new Single Estate program, which involves fermenting the cherries inside Grainpro bags for 48 hours. To control the fermentation process in the high temperatures of Armenia, the Grainpro bags are placed in water tanks. The coffee is then pulped and dried on raised beds for 18 days until it reaches 11% moisture content.
The microlot is 100% Caturra, a variety known for its high coffee production and resistance to plant diseases. The coffee has a dried cherry aroma, with lime acid and notes of chocolate-covered raisins and panela sugar. It makes for a lively espresso and blends well with milk.
Overall, Martha's hard work and dedication have paid off, and she aims to build long-term relationships by offering high-quality coffee with two harvests per year from Finca La Leona, located in Armenia, Quindio.
ORIGIN: Colombia
REGION: Armenia, Quinidio
ALTITUDE: 1500 MASL
PROCESS: Washed
VARIETY: Typica, Castillo, Caturra
