Some coffees reveal themselves slowly—and this is one of them. It იწყ with a bright citrus spark reminiscent of blood orange, evolves into the juiciness of apricot, and finishes with a soft sweetness, like melted caramel.
It’s a warm, enveloping coffee with a round texture that fills the mouth without feeling heavy. It reminds us of a freshly squeezed juice paired with a light dessert, where acidity and sweetness balance effortlessly.
History
This coffee comes from La Argentina, in Huila—one of Colombia’s most renowned regions for its altitude, diverse microclimates, and clarity in the cup. Here, Asosatus brings together around 80 producing families who have chosen to go beyond traditional coffee production, focusing on differentiation, experimentation, and continuous improvement through an open and collaborative mindset.
Rather than focusing solely on production, the project places real emphasis on people, supporting each producer in decision-making and in the evolution of their coffees. This approach allows each lot to express its own identity while maintaining consistency in quality and vision.
Within this context, Fabián’s work stands out as a clear reflection of the association’s spirit: a balance of curiosity, commitment, and attention to detail. The region of Huila—particularly La Argentina—offers ideal conditions for growing high-quality coffee, with altitudes close to 1,800 meters, moderate temperatures, and rich soils. Combined with the producers’ careful work, this results in expressive coffees with strong structure and well-defined profiles.
Varietal and process
Aruzi is one of those rare varieties that still manages to surprise. Its origin isn’t clearly documented, and what is known comes mostly from local oral tradition. It’s believed to have appeared spontaneously after a landslide on a high-altitude farm. Over time, coffee trees began to grow on that disturbed land, and someone decided to harvest the cherries out of curiosity.
From there, a long process began: selection, propagation, and adaptation of this genetic line to new plots. For years, producers observed how it behaved in the field until, after processing and cupping it, they discovered a completely distinct profile—hard to place within known varieties. That uniqueness is exactly what makes Aruzi special: a singular expression combining aromatic complexity, sweetness, and a bright yet balanced acidity.
As for the process, everything starts with careful harvesting. Cherries are hand-picked at peak ripeness to ensure consistency, followed by flotation to remove less dense or defective fruit.
Fermentation begins in whole cherry, in sealed tanks for around 70 hours—a key step in building complexity and aromatic structure. The coffee is then pulped and undergoes a 48-hour oxidation phase in water, refining the profile and enhancing clarity in the cup.
Finally, drying takes place slowly on patios over about two weeks. This gradual drying stabilizes the beans and preserves all the nuances developed during fermentation.
The result is a clean, well-defined coffee with a clear expression of its character: juicy, sweet, and with a well-integrated acidity.
RECIPE
We use 20 grams of ground coffee and 340 grams of final water at 93 ºC. We perform three pours. The first is 54 grams, we wait 45 seconds, and then perform two pours of 143 grams for a total time of 2’25”
