La Victoria

La Victoria is a communal lot, coming from various small producers located near Santa Maria and Palermo in Huila, Colombia. With farms sitting at 1,700 to 2,300 masl near the foothills of the Huila Volcano, both terroir and elevation contribute to this coffee's vibrant red fruit qualities. In the cup, we taste remarkably clear red berries, undertones of vanilla, and a sweet citrus finish. 

We are proud to work with The Coffee Quest to import this lot. Through their "Producers of the Future" initiative in Huila, they have managed to develop long-term partnership with local farms. This not only includes ensuring fair prices, but also includes investments into resources that enhance coffee quality and strengthen social programs within these communities.

Colombian field blend consisting of Typica, Bourbon, and Caturra.

Typica is one of the most important varietals, found across multiple growing regions and having likely originated in Ethiopia. Its importance also stems from its role as a parent to interesting varietals such as Mundo Novo and Maragogipe. Associated with lower yields, high cup quality and abundant fruit/floral notes, it is also susceptible to both pests and diseases, creating some risk for producers as they seek its unique attributes.

Bourbon is another major varietal that is a parent to many offshoot cultivars. Originating from Ethiopia, it was first widely planted on the French island of Réunion, explaining its name. Bourbon is generally known for its sweet fruit and honeyed notes, although these characteristics can change dramatically with origin and terroir differences.

Caturra is a natural mutation of Bourbon, discovered in Brazil. Known for its smaller size which allows closer planting and higher yields, it has become a widely planted varietal with versatile cup characteristics of sweet citrus.

This is a washed process. The cherries are hand-picked at peak ripeness, fermented for 24 hours, followed by an additional 36-72 hours after de-pulping, before washing and drying—often on patios.

Washed Process: Coffee processing has become so varied and innovative that it's hard to give a general overview of a certain "process", since producers can have small variations within their methods.
A typical "washed" process usually means that the coffee beans are depulped (removing all fruit flesh) before fermentation/drying.

Green Cost: $7.20/lb
Importer: The Coffee Quest

Our "Green Cost" represents the cost of the raw coffee as well as associated transportation costs of shipping from warehouse to our roastery. As a small roaster, this allows us to provide a consistent calculation of our most important expense, given that other costs (e.g. packaging, labor, roast profiling R&D, quality control etc.) can vary significantly. We hope to be able to provide even more detailed cost breakdowns soon.