COLUMBIA Finca El Descanso, Huila

Description

PROCESSING: Anaerobic Natural; SCA Score: 87 points.

Fruity taste with notes of strawberries, apricots, yogurt, and undertones of red forest fruits, stone fruits, tea, and slight lactic hints.

ROAST PROFILE: Suitable for Espresso and Filter preparation.

GRINDING: Whole beans (Standard Delivery).

DEGASSING PERIOD:

• Espresso: 10-14 days

• Filter: 7 days

To provide you with freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.

If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.

PROCESSING: Anaerobic Natural; SCA Score: 87 points.

Fruity taste with notes of strawberries, apricots, yogurt, and undertones of red forest fruits, stone fruits, tea, and slight lactic hints.

Luís Antonio Contreras worked alongside his brothers on the family farm owned by their parents. It was clear to him that, in the future, he wanted to be a coffee grower. A few years later, Luis’s father passed away, leaving the farm to his mother and brothers. At that point, Luis worked with his brothers to help the family move forward. When all the siblings reached adulthood, they decided to divide the land and work independently with their own families. During that time, Luís acquired the land that is now known as Finca El Descanso.

Once Luís had his portion of the land, he began working on it alongside his wife and children. The family's hard work and commitment to self-improvement have allowed them to continuously enhance the farm’s facilities and produce specialty coffees, which they are most passionate about, dedicating their time and effort to the craft.

Currently, Finca El Descanso spans seven and a half hectares, with nearly three and a half hectares dedicated to coffee cultivation. The coffee trees on the farm grow varieties such as Castillo, Colombia, Caturra, Bourbon Rosado, and Geisha. The Contreras family is happy to work together, and beyond making Finca El Descanso their workplace, they have also managed to build a home there.

Process: Coffee cherries are hand-picked and sorted in tanks to separate those of superior quality and ripeness. This step ensures that the bacteria and enzymes on the surface of the skin do not become aggressive later when the cherries are fermented in airtight tanks in an anaerobic environment. After 48 hours, they are left to dry on raised beds until the drying process is complete, which can take up to 15-20 days.