Colombia San Isidro Tabi washed

The coffee comes from the department of Palestine, in the southern part of the Huila region. It was processed using washed anaerobic fermentation techniques. Only ripe coffee cherries were harvested, then selected by density and sanitized. The coffee was de-pulped without using water and fermented with medium oxygen for 90 hours, a method known as prolonged fermentation.

After fermentation, the coffee was washed twice and placed on air-flow canopy beds to dry for 18-24 days. This careful processing method enhances the coffee's unique flavor profile while maintaining quality throughout every step.

In the picturesque region of San Agustin, Huila, lies the San Isidro farm, tended by the young and passionate coffee grower Javier Burbano. This 5-hectare property, with 4 hectares dedicated to coffee cultivation, represents the continuation of a rich family legacy spanning over four generations. Javier, who inherited the farm after it was divided among him and his brothers, now works alongside his children Jorge and Wilson. Together, they cultivate both traditional coffee varieties and exotic ones like Tabi (mostly), showcasing their commitment to both heritage and innovation.

San Isidro is meticulously organized, with the coffee plants divided into batches by variety and age. This careful planning allows for precise cultivation and harvesting practices. Besides coffee, they grow beans, plantains, and oranges, adding diversity to their agricultural output, offering nutrients to the soil and providing good shade. During the coffee harvest, Javier employs up to 10 pickers, primarily from neighbouring areas. They practice selective harvesting, ensuring only the ripest cherries are picked, which contributes to the superior quality of their coffee. A notable feature of San Isidro is its own water spring, which the family diligently protects, understanding its vital role in their ecosystem and coffee production.