Region: Santa Maria, Huila
Altitude: 1700 – 1800 m.a.s.l
Varieties: Pink Bourbon
Farm: El Cascajal
Drying: Sundried on parabolic bed
Cupping notes: Cantaloupe, Plum, Simple Syrup
Cupping score: 86.75
Owner of the farm: Jose Fernando Becerra León. The Becerra family has owned the farm for more than 45 years. Jose Fernando Becerra is a farmer in the second generation of the farm. El Cascajal is a farm of around 8 ha. It is a farm with crops under shade, with more than 45 years of tradition. The main crop in El Cascajal is coffee, mainly Bourbon. It also has crops of bananas and orange trees. The 8 ha of the farm is covered by the shade of the walnut and cedar tree.
Dried in sunlight. The coffee is placed on a patio with direct sun exposure for the first 2 days. The process can take between 10-15 days. Cherries are sorted by hand at the time of harvest, then sorted during the flotation process, beneficiation, and during the drying time. Stabilization on the farm, after drying to 10-12% humidity, the coffee is packed in GrainPro and sisal bags and stored on the farm, at 20 ° C.