Coffees from Finca El Espejo consistently wow us on the cupping table, and this yeast-inoculated washed Caturra is no exception! Due to its extended fermentation, this coffee is perfectly winey with a heavy body, a pop of bright tropical fruit, and super-sweet ripe berries. We taste Sangria, blackberry, and mango. The Farm: Finca El Espejo in Santa María, Huila, is managed by Reinel Borbon, a second-generation coffee grower who has been in the industry for 16 years. His family also helps him on the farm, and his eldest son (21) has started learning the secret Borbon recipe from his father! Finca El Espejo consists of 4 hectares of land and sits at an elevation of 1,850 m.a.s.l, with around 13,000 coffee trees in production of the Pink Bourbon, Caturra, and Colombia, Java, and Papayo varieties. During our visit to Finca El Espejo in 2023, we were inspired by the beautiful setting, and the incredibly steep slopes of the farm gave us a renewed appreciation for the work that goes into our cup of coffee. Processing: This lot, like all of Reinel’s, begins with the careful harvest of only the ripest cherries. The coffee is then depulpled and placed in barrels with yeast to ferment for 80 hours. After fermentation and washing, coffee is placed to dry in raised beds for 14-18 days, depending on weather conditions.