Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store

The team at Finca La Yalena grows three different coffee varieties (Caturra, Castillo, Colombia) to produce their washed and natural micro-lots. According to Elkin Dario Montoya, dedication and extreme care during each different process make his coffee special. To create his Natural micro-lots, the coffee harvested is sorted and packed in bags and remains there for 35 hours. It is important that the bag is not broken and that afterwards, the temperature is not too high. Then, once the coffee is taken to the raised beds, Elkin makes sure that the layer of coffee cherries is no more than 1 centimetre high. Plus, as the cherries dry, he moves them constantly. The drying process lasts around 20 days.

Kiwi

Stone Fruit

Banana

Type

Single Origin

Species

Arabica

Varieties

Caturra

Process

Natural

Altitude

2100m

Farm

Finca La Yalena

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store