Another Colombian gem from the Huila region and this one from Rodrigo Perefan and his farm Las Piedras sourced through importer HJ Langdon. Rodrigo grows different varieties on the farm including Geisha, Bourbon, V. Colombia and Caturra and collates them together to create this fruit forward washed delight. When I say 'washed' of course there's more to it than just that. This coffee has been through a two-stage fermentation, firstly anaerobic in the skin, then de-pulped and a further submerged fermentation.

Rodrigo moves the coffees on the drying shelves from top (hottest) to bottom (coolest) during the drying process. In effect this is reducing the rate of drying from fast to slow as the moisture content is reduced thereby stabilising the water activity in the seeds and therefore increasing the stability and shelf life of the coffee. Simple and clever stuff.