San Agustin Tropical CoFerment

In southern Huila, Colombia, the town of San Agustín sits high in the mountains at 1,750 meters. Known for its fertile volcanic soils and recognized by UNESCO for its archaeological heritage, the region brings together history, landscape, and a community of farmers dedicated to quality coffee. Among them are producers working with Pink Borbon, Caturra, Colombia, and Castillo—varieties carefully cultivated in harmony with the surrounding forests.

This lot begins with Pink Borbon cherries co-fermented with dehydrated coconut and coconut water in sealed tanks for 144 hours. The extended fermentation adds tropical depth while preserving clarity in the cup. Afterward, the coffee is dried over 30 days with lemon peel incorporated into the beds, layering in a clean, citrus accent. A final 45-day stabilization period allows the profile to settle before milling.

The cup is smooth and layered, with notes of toasted coconut, lemon custard, macadamia, and a touch of vanilla.