Lizardo Alba is an extremely organized producer who runs two farms in Palestina, Huila--Finca Villalejandra and Finca Los Jasminez. The smaller of the two farms, Villalejandra, has around 14,000 trees of Caturra and 7,000 trees of Castillo planted, and Los Jasminez has 12,000 trees of Caturra, 14,000 trees of Variedad Colombia and 1,000 trees of Castillo. Both farms are situated in the mountains at roughly 1500 meters above sea level. Lizardo's attention to detail in the picking and unique fermentation process really help this coffee shine, albeit at a somewhat low elevation (by Colombia's standards). Upon de-pulping, the coffee is fermented in transparent bags, inside of "tulas" or another style of coffee sack where farmers normally store dry parchment coffee. Each bag has tubes that allow the carbon dioxide to escape, but that end in a bucket of water, ensuring oxygen doesn't re-enter the bags. The coffee is fermented in this style for approximately 65 hours and then washed and dried in a mix between sun and parabolic dryer. This offering is a blend created from the harvest of both farms.
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