Espresso - Finca La Cabana
Espresso - Finca La Cabana

Espresso - Finca La Cabana

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 Grown by Danilo Perez, this coffee was carefully hand-picked in order to use only the ripest cherries, pulped and exposed to a dry anaerobic fermentation of 200 hours inside plastic tanks, and are placed on raised beds until ideal moisture content was achieved. 

Danilo Perez is a young producer working in parts of Huila, Colombia, and has been working with coffee starting at a young age due to his parents who are fellow coffee growers. Danilo's expertise is in post-harvest processing, and has been experimenting with anaerobic fermentation and growing variety gardens in his farms. 

Roasted for Espresso


Natural - 200 Hours Anaerobic

1900 - 2000 m.a.s.l

Huila, Colombia

Tasting Notes
Cacao Nibs, Key Lime, Molasses