La Pradera

• Country: Colombia
• Region: Rioblanco, Tolima
• Altitude: 1700 m.a.s.l.
• Varieties: Typica, Caturra, Bourbon, Geisha
• Processing method: Honey processed and traditionally fermented for 72 hours
• Drying method: Fully sun-dried on raised beds first, then moved to covered house-type patios

Tasting Notes:
This coffee offers a delightful balance of sweetness and acidity, featuring notes of cranberry, cherry, and red berries. A viscous body with hints of marmalade, citrus, and floral bergamot completes the experience.

José Hernán Quintero has been passionate about coffee since childhood, inspired by his parents, who were also coffee producers. His dream of owning land to continue their legacy faced significant challenges due to socio-political turmoil in Colombia, which forced his community in Rioblanco to seek refuge in the mountains. Despite these hardships, José's love for coffee persevered, allowing him to witness the end of the violence.