Doubleshot - Farm: Imbachi

This washed caturra microlot comes from a small Colombian producer Carlos Imbachi with whom Doubleshot has been cooperating already for 12 years. This coffee from Imbachi family has the typical flavour profile of the best Huila coffees. After collecting and pulping freshly picked cherries, they are fermented (without water) for approx. 16-24 hours. Previously, Carlos was drying his coffee on the traditional Casas Heldas - moveable roof patios. Nowadays, this system has been replaced by drying houses (“secaderos”), which provide better air circulation and more even drying conditions.