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Finca Las Nubes | Single Origin

Finca Las Nubes | Single Origin

Regular price $20.00
Regular price Sale price $20.00
Sale Sold out
Grind style
Size

Caramel, Orange, Floral

Origin | Huila, Colombia

Variety | Caturra

Process | Washed

Elevation | 1775 masl

Producer | Claudia Samboni

Roast | Light


This washed Caturra lot by Claudio Samboni at Finca Las Nubes, is exactly what you would expect from a well cared for Caturra varietal. It is balanced and sweet, with vibrant acidity, yet it is soft and delicate. After brewing this coffee with our April coffee dripper, we taste caramel and fresh orange while it's hot. As the cup cools the fresh orange remains, with soft floral notes reminiscent of honeysuckle appearing and sustaining throughout the remainder of the cup.

Finca Las Nubes is a farm located in the township of Agua Negra just 15 minutes outside of Pitalito, Huila, Colombia. The farm was purchased in early 2020 and was already planted with coffee, but needed some attention and care to get the coffee trees into good shape. While part of the focus initially was to get the trees prepared to produce quality coffee, they already had an eye to the future with plans to plant varieties less common to Colombia—varieties like Mokka, and Sudan Rume. Even still, the 27 hectare farm is currently planted with Caturra, Pacamara, Pink Bourbon, and Gesha. Sitting at the top of a mountain overlooking the Laboyos Valley, Las Nubes gets mild temperatures around 18–21° C during the day, with cooler temperatures at 10–12° C at night, and enjoys an unobstructed view of the valley and surrounding mountains.

The property’s main building includes a drying space under its roof, as well as a water collection system that stores rainwater in a subterranean tank for daily tasks and coffee processing. Las Nubes also has an automated cherry floating system, de-pulper, and a 10,000 kg capacity mechanical silo on site for processing. 

This lot of Caturra coffee was selected for Washed processing. Caturra cherries destined to become Washed coffee are harvested at 20–22 degrees Brix, which is a measure of the sugar content of the cherries. The coffee is then floated to remove any bad cherries before being depulped. The pulped coffee is fermented for 40 hours and then fully washed. Finally, the coffee is moved to the drying area where it dries for 18–20 days until it reaches the target humidity.

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