Colombia Danilo Perez Nº 270

Danilo Perez and his family own and operate La Cabaña farm alongside four others and their own dry mill. Like many second and third generation coffee producers, Danilo is heading up experimentation for the family business. His focus is on post harvest processing, fermentation and farming new varietals.

Whilst the farm produces some very interesting naturals, anaerobic and honey processed coffees - it was this washed lot (the more traditional method) that stood for us during tasting. The coffee is harvested and then fermented as whole cherry for 80 hours before the washing process begins. Once the cherry fruit and mucilage is removed, the coffee dries on parabolic raised beds. This allows for warm air to flow around the coffee without too much direct sun exposure.

The landscape of Huila lends itself well to high quality coffee production. The looming Andes mountain ranges provide high elevation, volcanic soils and rich biodiversity. Around one quarter of the farm is preserved as native forest, and the farming of subsistence crops is encouraged.