Product Test- Colombia
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An extended fermentation washed coffee from Huila.
Huila, Colombia
Victor Barrera
extended fermentation washed
pink bourbon, tabi
1800 masl
nectarine, peach, jasmine, honey
Direct Relationship with the Producer
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The Story
Víctor Barrera has spent his life rooted in the soil of Finca El Tesoro, a six hectare farm in El Sinaí, Palestina, Huila, at the edge of the Colombian Massif. This is a family project, run alongside his wife and daughters, and the land shows it.
At 1,800 to 1,900 meters, the cherries mature slowly, building the sugar and bright acidity behind this coffee's peach and nectarine notes. Víctor's process is unique too: he accumulates each week's harvest in fermentation tanks, letting the batches build on each other before washing only on weekends. The coffee then dries for 30 days in a traditional Casa Elba, a drying house with sliding roofs, for a slow and controlled finish.
The result is a cup with stone fruit sweetness, floral perfume, and a honeyed depth that holds up over time.
We visited Víctor and his family at Finca El Tesoro this summer. They welcomed us onto the farm and walked us through every step of the process, and it's a day we won't forget.
At 1,800 to 1,900 meters, the cherries mature slowly, building the sugar and bright acidity behind this coffee's peach and nectarine notes. Víctor's process is unique too: he accumulates each week's harvest in fermentation tanks, letting the batches build on each other before washing only on weekends. The coffee then dries for 30 days in a traditional Casa Elba, a drying house with sliding roofs, for a slow and controlled finish.
The result is a cup with stone fruit sweetness, floral perfume, and a honeyed depth that holds up over time.
We visited Víctor and his family at Finca El Tesoro this summer. They welcomed us onto the farm and walked us through every step of the process, and it's a day we won't forget.
