Origin
Country
Colombia
Region
Huila
Coffee grower
Oscar Hernández
Farm
克菈菈莊園
Altitude
1650-1850 m.a.s.l
在海拔1500公尺的安地斯山脈上，有片被UNESCO (聯合國教科文組織) 列為世界共同遺產的咖啡種植區，那片珍貴的土地，以1500公尺以上的海拔高度帶來適量的雨水及溫差，與酸性灰燼土帶有豐富的磷酸鹽及濃度適中的鉀、鈣、鎂，綜合如此優渥的條件，是克菈菈咖啡種植 Caturra 及其他哥倫比亞種咖啡的故鄉 。
受惠於當地的地理條件、氣候、土壤，及生物多樣性，農民依循著當地的自然資源及其獨特的地理環境創造出獨特的種植方式，培育出了富有繽紛香氣且甜感濃郁的咖啡。加上Mejia Londoño家族堅持從種下咖啡樹苗的那一步開始，就依循高標準的種植守則及杯測準則，以每公頃8,000到10,000棵為基準，手工種植每株咖啡幼苗, 並謹慎地控制咖啡樹種植密度以確 保咖啡樹的健康，且堅持人工採收。
過程中不僅嚴格控管種植品種、方式，採收及後續的處理流程，也以持續的高標準杯測程序確保提供質地均勻，且富含地方豐富風味的哥倫比亞咖啡。
Processing
Double Anaerobic Washed
Variety
Yellow Typica
Description Process
Bacteria and yeast which are collected naturally from the cherries were extracted and cultivated in the lab, then are later added in during the fermentation process. They controlled the fermentation temperature and monitored the activity of bacteria/yeast with the help of a microscope in the process to determine the best point to stop the fermentation.
Tasting note
Muscat Grape, Apple Wind, Passion Fruit, Maple Syrup
Processing
Double Anaerobic Washed
Variety
Yellow Bourbon
Description Process
Bacteria and yeast which are collected naturally from the cherries were extracted and cultivated in the lab, then are later added in during the fermentation process. They controlled the fermentation temperature and monitored the activity of bacteria/yeast with the help of a microscope in the process to determine the best point to stop the fermentation.
Tasting note
Honeydew, Strawberry, Mangosteen, Peach
Processing
Double Anaerobic Washed
Variety
Yellow Colombia
Description Process
Bacteria and yeast which are collected naturally from the cherries were extracted and cultivated in the lab, then are later added in during the fermentation process. They controlled the fermentation temperature and monitored the activity of bacteria/yeast with the help of a microscope in the process to determine the best point to stop the fermentation.
Tasting note
Green Apple, Passion Fruit, Orange, Peach