Blueberry, Raspberry, Pan Dulce
||San Agustín, Huila
Hugo Melo’s small, 3 hectare farm, has between 12,000 and 13,000 coffee trees, equally split between Caturra and Colombia varietals. This harvest underwent a controlled fermentation overnight still inside their cherries. The next day, they’re de-pulped and placed inside plastic barrels to ferment for 36 more hours. Next, they’re placed into open-air fermentation tanks to ferment aerobically for 10 more hours. The coffee is then washed and allowed to drain in plastic woven bags, then slow-dried under shade for 80% of the time.