This is our third year working with Maria Lunid’s coffee, and it continues to be one for our favorites from Acevedo. In the cup we find deep black currant, singing guava-like acidity, delicate florals, and a very long finish.
La Marimba, Acevedo, Huila
Hand picked at peak ripeness. Floated to further remove defects. Fermented in cherry for 12 hours, depulped, and dry fermented for an additional 36 hours. Dried on raised beds until moisture content reaches 10-11%.
Maria Lunid is a young second-generation coffee producer who is remarkably dedicated to quality. Her coffees continually show a complexity and depth rarely found, along with a singing ripeness and length of profile that never seem to stop. She has placed in the top two spots of the Acevedo Cup two years running, and her coffees continue to absolutely shine. It is an honor to again roast her coffees.
Variety Colombia (V. Colombia) is the result of successful hybridization of Caturra with the Timor Hybrid. Developed over five generations by Cenicafé between 1968 and 1982, V. Colombia is high-yielding, and has excellent resistance to disease. This combination of traits makes V. Colombia a very popular variety in Colombia.
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.