La Victoria

About This Coffee

This will be our third season to present La Victoria and it’s been exciting to evaluate subtle differences in the flavor profile of this coffee from harvest to harvest, changes that reflect how the combination of soil, climate, variety and processing impact what we taste in the cup. For this particular lot, we find berries, citrus and apple layered above a caramel sweetness. 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, Colombia. 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 Typica, Caturra and Colombia 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.