Located in the south-west region of Colombia called Huila, this unique coffee is produced by a cooperative of one of three farms. Alongside the El Limón and Las Palmas farms, La Florida sits at about 1,600-1,800 meters above sea level. It is truly special to be able to enjoy coffee directly from a single origin. After the harvest, which is between October and January, these coffee are brought down to about 900 meters above sea level for the washing and drying process. That said, this coffee is washed and subsequently fermented for about 18-24 hours. After which, it is sundried for about 12-16 days. The soil that this coffee grows on is Clay Loam.
When using the recommended espresso recipe, notice the higher than usual temperature at the start. This is done so that the dry phase of the roast can be shortened. The majority of the roast is spent during the development phase, which will bring out the desirable flavours the coffee has to offer. Expect citrus fruit flavours and dark chocolate.
When using the recommended filter recipe, notice the more modern approach to filter roasts: a gradual application of heat at the start (drying phase). Shortly after, the heat is applied aggressively during the browning process, accelerating it towards first crack. Once the popping begins, it develops for about 1 and a half minutes. This results in quite a lively roast! Expect sweet peaches and nutty flavours from this roast.