La Victoria

About this coffee

Notes Strawberry, Orange Marmalade, Butterscotch Origin Santa Maria and Palermo, Huila, Colombia Elevation 1700-2300 MASL Varieties Caturra, Colombia, Castillo Process Washed This will be our fourth season to present La Victoria and it’s always exciting to evaluate the subtle differences in flavor that this coffee reveals from year to year, changes that reflect how the combination of soil, climate, variety and processing impact what we taste in the cup. This harvest produced an incredibly sweet coffee with lovely texture and notes of red berries and citrus. La Victoria is a communal lot comprised of coffees from 27 small holder producers in the communities of Santa Maria and Palermo in Northern Huila. These farms are nestled in the foothills of the Huila Volcano and are notable for their extremely high elevations and commitment to growing both traditional varieties like Caturra, Colombia and Castillo, as well as newly identified cultivars such as Pink Bourbon and Chiroso. All of the coffees that go into La Victoria begin with carefully handpicked, ripe coffee fruit that is fermented for 24 hours, pulped, and fermented again for an additional 36-72 hours before being washed and dried, most often on patios.

Coffee details reported by Amaya Coffee.