Located in the municipality of Agua Negra, a short distance from Pitalito, Huila, Colombia, Finca Las Nubes represents a collaboration between experts from every stage of coffee production. This collaboration includes Claudia Samboni, co-owner of Aromas del Sur, who manages three coffee farms (Finca Monteblanco, Finca El Progreso and Finca La Loma) as well as the Aromas del Sur drying plant.
The farm is strategically positioned to take advantage of the air currents coming from the Laboyos Valley, meeting the freshness of the mountain of the nature reserve that surrounds it. The location offers a breathtaking panoramic view, offering the most spectacular sunsets in the city. All the work on this farm is the result of a collective effort, with the Aromas del Sur team leading the germination, production and export processes.
For this Pink Bourbon batch, this coffee is harvested on average at 24° to 28° Brix degrees and with a pH between 5.6 and 5.9. After harvest, the coffee is pulped and then fermented in a vat for 48 hours, the coffee is washed and placed to dry in full sun for the first 4 or 5 days, then placed in shaded shelters for the next 18 days to complete the drying process.
