It’s a sweet and indulgent coffee, without losing its floral delicacy. Jasmine comes through alongside notes of peaches in syrup and a creamy texture reminiscent of condensed milk. For a washed coffee, it’s surprisingly round and mellow. A coffee meant to be enjoyed slowly and without fuss: it works just as well on its own or with milk, in filter or espresso.
History
In the mountains of Palermo, Huila, lies Finca Dos Quebradas—a place that embodies the story of effort and passion of Daimer Polanía, a third-generation coffee grower. The violence that marked his family’s past did not stop his calling: after losing his grandfather, his father continued farming coffee, and at just 12 years old, Daimer decided to follow the same path. With only eighty coffee trees planted by his own hands, he began a journey that today yields coffees of exceptional quality.
Over the years, Daimer learned not only from the land and his family’s tradition, but also from innovation. When specialty coffee began to take root in his region, he understood that the future of coffee lay in quality rather than quantity. Since then, his work has focused on refining processes and caring for every detail—from selecting ripe cherries to controlled fermentation and patient drying under the Andean sun.
The result is a coffee that reflects both the heritage of a resilient family and the evolution of a new generation of Colombian producers committed to excellence. Each lot from Dos Quebradas is, in its own way, a story of continuity, respect for the land, and a deep commitment to flavor.
Today, this coffee that reaches our table represents more than a beverage: it is the expression of a fertile territory, of a producer who refuses to settle, and of a tradition renewed with every harvest.
Variety and process
Caturra is one of the most emblematic varieties in Colombian coffee, known for its balance and natural sweetness. In this case, the profile of Dos Quebradas showcases the best of its genetics: a cup with pronounced sweetness, medium body, and delicately integrated acidity. It preserves the classic character of Caturra, while taking it a step further thanks to the precision of the process and the producer’s sensitivity.
The washed process at this farm is far from conventional. After harvesting only fully ripe cherries, the coffee undergoes a 12-hour oxidation stage in the hopper, followed by a 36-hour aerobic dry fermentation, with the coffee being moved constantly to maintain a stable temperature.
This careful handling allows for the development of aromatic complexity reminiscent of white flowers and stone fruit, without losing the cleanliness and clarity typical of washed coffees.
Drying takes place over fifteen days in parabolic dryers, allowing the coffee to retain its sweetness and creamy texture. This slow, controlled pace enhances the sense of roundness in the cup and brings stability to the final profile.
Overall, the work behind Dos Quebradas demonstrates how technical precision and the farmer’s intuition can transform a washed Caturra into an unexpectedly voluptuous sensory experience.
RECIPE
For espresso:
Uses 17 grams of dose to extract 48 grams of final beverage in a cup in a time of 27”
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93°C. We make two pours. The first is 54 grams, we wait 45 seconds, and then make the next pour, for a total time of 1:50-2:00.
