Finca Danny FLOR MILENA FIELD BLEND - WASHED Colombia
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Finca Danny FLOR MILENA FIELD BLEND - WASHED Colombia

Flor Milena is the partner of Jhon Wilson Poveda, and an extremely talented coffee producer in her own right. This is our second year working with her coffee, and it is quickly becoming one of the coffees from Acevedo that we look forward to the most each year. In the cup we find an excellent mango-like sweetness, a red currant depth and complexity, and a very lively acidity.

NO LONGER AVAILABLE
VARIETAL

V. Colombia, Castillo, Caturra

REGION

Acevedo, Huila

ALTITUDE

1,700 masl

HARVEST

Main; January, 2021

PROCESSING

Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 35 hours. Dried on raised beds for 30 days.

ABOUT FLOR MELINA

We have been working with the coffees of Jhon Wilson Poveda since our inception as a company, so when his partner started producing her own lots, we were naturally very interested in tasting them. Their small, family operated farm is located at some of the highest altitudes within our favorite micro region of La Marimba, and their coffees never cease to impress. We simply cannot express how deeply we appreciate everything they do, and their continued commitment to producing truly exquisite coffees year after year.

ABOUT THIS FIELD BLEND

This is a field blend of the three most commonly grown varieties in Colombia: Castillo, Variety Colombia, and Caturra. Both Castillo and V. Colombia are Catimor hybrids, which give them high disease resistance. Caturra, on the other hand, is a natural mutation of Bourbon, and is very susceptible to disease.

Pricing Details

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Farm Gate (Local)

1.75MM COP/KG

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Farm Gate (USD)

~$5.32/KG

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FOB

$8.10/KG

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FOT

$10.46/KG

The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.