Strawberry cookie, muscovado sugar, hibiscus, white chocolate
WHY WE LIKE IT
Colombia La Cabaña is an intense and very sweet coffee, with a creamy, enveloping texture that makes it especially enjoyable in the cup. Notes of strawberry biscuit, muscovado sugar, and white chocolate create a round, easy-to-drink profile.
The natural process enhances its fruity character and adds elegant complexity, with a long, floral aftertaste where hibiscus comes through. An expressive, well-balanced coffee with plenty of personality—ideal for those looking for sweetness, body, and a memorable tasting experience.
HISTORY
La Cabaña Farm is located in the district of Bruselas, in Pitalito (Huila), a high-altitude region where coffee grows slowly thanks to the combination of sunny days and cool nights. These conditions allow for a gradual ripening of the cherries, resulting in coffees with a higher concentration of sugars and well-defined aromatic profiles.
The history of the farm dates back to the mid-20th century, when the Ortiz family’s grandfather arrived in the area and planted the first coffee plots around 1965. Since then, La Cabaña has been a family project, deeply connected to the land and local coffee-growing tradition, passed down from generation to generation.
For many years, the farm worked with traditional varieties, until William Ortiz, together with his brother, decided to take a step further. After training in coffee cupping and gaining a deeper understanding of the potential of specialty coffee, they began to rethink the direction of the farm, committing to exotic varieties and more precise crop management and processing methods.
William grew up among coffee trees, where he developed a way of working based on observation, trial, and error. Over time, he began experimenting with fermentations and more controlled processes, aiming to highlight the unique characteristics of high-altitude coffee and La Cabaña’s microclimate.
Today, more than 90% of the farm is dedicated to varieties with high sensory value, and its work has been recognized in multiple editions of the Colombia Cup of Excellence, consistently placing among the finalists. La Cabaña is the result of constant evolution: a family farm that has successfully combined tradition, knowledge, and a clear commitment to quality.
VARIETAL & PROCESS
This lot is composed of Pink Bourbon, a variety that has become one of the most interesting in Colombian coffee due to its aromatic expression and natural balance. Although its genetic origin is not fully defined, it is recognized for combining the sweetness and elegance of traditional Bourbons with more floral and fruity profiles. When grown at high altitude and processed under controlled conditions, Pink Bourbon typically delivers complex, clean, and highly expressive cups.
The coffee is produced between 1,700 and 1,900 meters above sea level, an altitude range where cooler temperatures slow down cherry maturation. This longer ripening process allows for greater sugar accumulation and a more defined cup structure, as well as a more integrated and balanced acidity.
Harvesting is done manually and selectively, picking only cherries at their optimal ripeness. After harvest, the coffee undergoes a flotation process to remove defects and ensure uniform raw material.
The cherries then go through an anaerobic fermentation in sealed bags for 24 hours, a key step to enhance the coffee’s aromatic complexity. They are subsequently depulped and subjected to a second anaerobic fermentation lasting 48 hours, aimed at deepening the attributes of both the varietal and the high-altitude environment.
The process concludes with a light wash, designed to clean the coffee without erasing the character developed during fermentation, followed by drying in a covered drying house (marquesina) for approximately 20 days. This ensures a slow and controlled moisture loss. The result is a stable, clean coffee that faithfully reflects both the Pink Bourbon variety and the work carried out on the farm.
RECETA
Utilizamos 18 gramos de café molido y 288 gramos de agua final a 93 ºC. Hacemos tres vertidos. El primero de 54 gramos, esperamos 45 segundos y realizamos dos vertidos de 117 gramos en un tiempo total de 3’00”
