Las Nubes (Colombia)

Caramel, Tangerine, Sweet Florals & Juicy

Origin Colombia
Region Agua Negra, Huila
Producer Claudia Samboni
Variety Caturra
Elevation 1,775 masl
Processing Washed

250g

Las Nubes is an approachable, sweet and juicy offering with notes of caramel, citrus and sweet florals. It comes to us from producer Claudia Samboni, co-owner of Aromas del Sur, which includes Finca Monteblaco and Finca El Progreso. Mammoth Coffee Co. has previously sourced coffees from El Progreso and Monteblanco, and we're excited to now offer Finca Las Nubes.

Finca Las Nubes, located in the township of Agua Negra just 15 minutes outside of Pitalito, Huila, Colombia, is a partnership between professionals from every part of the coffee supply chain. The partnership includes:

     – Claudia Samboni, co-owner of Aromas del Sur and the Aromas del Sur dry mill
     – Vicente Mejia, an exporter and trader with Clearpath Coffee
     – Ricardo Pereira, Chief Business Development Officer of Purity Coffee
     – Mark Trujillo, coffee roaster and owner of The Hub Coffee Co in Reno, Nevada.

By bringing together this varied experience from each step in the process the team plans to focus on quality and sustainability in everything they do throughout production.

The farm was purchased in early 2020 and was already planted with coffee, but needed some attention and care to get the coffee trees into good shape. The 27 hectare farm is currently planted with Caturra, Pacamara, Pink Bourbon, and Gesha. Sitting at the top of a mountain overlooking the Laboyos Valley, Las Nubes gets mild temperatures around 64–70° F during the day, with cooler temperatures at 50–54° F at night, and enjoys an unobstructed view of the valley and surrounding mountains.

This lot of Caturra coffee was selected for Washed processing. Caturra cherries destined to become Washed coffee are harvested at 20–22 degrees Brix, which is a measure of the sugar content of the cherries. The coffee is then floated to remove any bad cherries before being depulped. The pulped coffee is fermented for 40 hours and then fully washed. Finally, the coffee is moved to the drying area where it dries for 18–20 days until it reaches the target humidity.