September - Jacinto Lozada

In the cup you'll taste juicy red berries like raspberry and strawberry. This coffee has an intense sweetness like sugarcane and a bright grapefruit like acidity. This coffee has a silky body and a clean finish. Jacinto processes his coffee by dry fermenting harvested cherries overnight in open tanks, then de-pulping and sealing them in barrels for 40 hours, followed by washing and drying the parchment on raised beds for up to 18 days. With over 15 years of experience, Jacinto Lozada is a member of “Productores del Futuro” and aims to turn his farm, Finca El Paraiso in Pitalito, Huila, Colombia, into an agro-business. The farm spans 2 hectares at 1,780 m.a.s.l, producing Pink Bourbon and Caturra varieties from about 3,000 coffee trees.