Luis Anibal produces some of Colombia’s finest coffees in the rich volcanic soil of the Huila Region. He processed his first honey and natural lots under the guidance and supervision of the experienced coffee growers at La Pradera Washing Station, following a strict ripeness criteria.
To process his own naturals, the cherries ferment for fourteen hours before being placed on raised beds until 10% moisture content is achieved. Afterwards, they're stored in grain pro bags at Luis Anibal's Villa Betulia for a further two months.
This year, the volume of picked cherries began to rise, and his drying facilities were only sufficient enough to process two natural lots. We've secured one of them to showcase as our Limited Edition coffee, roasted exclusively for filter.