Colombia La Candelaria Natural (JUN 26)

Colombia La Candelaria is produced by family farmers in the municipalities of Gigante, Santa María, and Palermo, Huila, where mountain terrain and diverse microclimates support generations of coffee-growing tradition. After ripe cherries are hand-harvested, the coffee ferments for approximately 82 hours, undergoes careful bean selection, then is pre-dried in the shade to stabilize moisture before finishing in a mechanical dryer with controlled temperatures for uniform, consistent results. This lot comes from La Virginia and Santa Elena, farms owned by Don Geiner Montaño, who inherited the craft from his father and has spent over 20 years refining his process to produce the high-quality coffee this lot represents. The farms are worked by brothers Carlos and Héctor Fabio Meneses, third-generation coffee producers carrying on their own family's tradition of working the land. Alongside the coffee, Don Geiner is diversifying into plantains and cassava to strengthen the farm's long-term resilience.