La Cumbre

Introducing the white series: a place for coffees that don’t quite fit into our regular line-up but are not wild or weird enough for the black series either. The white series will be a home for unique, high end coffees processed in a more traditional style. This will all be exceptional coffees that we fell in love with, but might just be too expensive for your daily cup.

This is a really impressive geisha from a new, first generation coffee producer. We didn’t really have a place for it in our line up but we bought it anyway.

For us discovering new coffees and producers is one of the most exciting aspects of our jobs, as there are countless small growers whose coffees remain untasted. Hector Hernandez’s coffee was presented to us by The Coffee Quest. We're grateful for our partners in the supply chain who do amazing work and look forward to seeing how Hector’s farm continues to develop.

Finca La Cumbre is located in Huila, Colombia. Hector used to be a cattle rancher in Caquetá, Colombia – far from Huila and from coffee growing. It was his own determination that led him to pursue a better future, which he found in Huila and in coffee. In 2011 he started growing his first lots of commercial coffee. But it wasn´t until 2021 when he started hearing about a special coffee variety called “Geisha”, and decided to buy some seeds. After much trial and error, and investing in better processing and drying infrastructure, Hector made Finca La Cumbre a hub of specialty micro-lots in the region and this shows in the cup.

Hector starts by handpicking at peak ripeness and removing all floaters, leaving the cherries in the hopper overnight to de-pulp the next morning. The wet parchment is then placed in GrainPro bags to ferment for 48 hours.

The coffee is dried for 24 hours in a mechanical silo at 20-30°C and then stabilized in sealed GrainPro bags for one whole week. The parchment is then laid in the mechanical dryer until moisture content reaches 10%.