Tastes Like: Creme de Casis, Raspberry coulis, Cacao nib
Region: Huila, Garzon, La Cabana
Process: 200 hours
Danilo Perez spent time in Perth working in specialty coffee shops as a barista. He learn about the high end consumer market, and took the knowledge and passion for specialty coffee back to Colombia. He now produces a range of experimental lots with impressive flavour profiles.
La Cabana is a single estate, part of the Perez family business.. It's located between the Central and East Andes mountain ranges in Guila. Gilberto and Danilo Perez are at the helm of Alma Del Huila, which spans a total of 20 hectares.
This lot is 100% caturra varietal that goes through a 200 hours anaerobic fermentation process. All the cherries were selectively hand picked.