La Loma coffee is a unique choice for real coffee connoisseurs, coming from a family farm located in the picturesque village of Agua Negra, in the Huila region, Colombia. Cultivated at an altitude of 1650 m a.s.l., this coffee is the result of many years of tradition and innovative processing methods that give it a unique character. Process: Our grains are carefully selected to ensure the highest quality and uniformity of fermentation. The processing process includes carbon maceration under anaerobic conditions, using fermentation with CO2 for 70 hours, which increases the sweetness and body of coffee and intensifies the fruit notes in the cup. Then the grains are crushed and fermented again in their own juice, which develops better fragrance attributes and acidity. The entire fermentation process lasts from 140 to 188 hours. Finally, the coffee is washed and dried for 18 to 22 days and then stored for one to two months before export. Taste profile: This 87.5 point coffee will certainly satisfy the most demanding palates. It has delicate notes of pears, oranges and papaya, which makes each cup a real feast for the senses. About the farm: La Loma farm, managed by Rodrigo Sánchez Valencia, is a place where tradition meets innovation. On 12 hectares he cultivates various varieties of coffee, such as Caturra, Bourbon, Variedad Colombia, Pink Bourbon, Pacamara, Laurina and Gesha. The farm, purchased in 2011, has become an experimental laboratory, where Rodrigo tests new processing methods and conducts coffee research. Rodrigo also manages two other farms: Monteblanco and El Progreso, under the banner of Aromas del Sur. His coffee gained recognition internationally, winning first and second places in the Yara Champion program and winning the Roasters United competition in 2019.