La Serrania
About 200 coee growers from varios municipalities in Southern Huila
STORY
La Serranía is grown along an isolated set of mountains within the central cordillera of the Andes that goes through Pitalito, Acevedo, Palestina, Timaná, and Suaza. This coee represents the work of more than 50 producers who are committed to quality and excellence. La Serranía is carefully hand-sorted and processed at each individual farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile.
“La Serranía is buttery with vanilla, orange peel and citrus fruit. lt has a green apple acidity with a sweet aftertaste.”
Farm Varieties
Location

Country

Municipality

Department

Elevation
Technical info

Harvest
First semester: May – July
Second semester: October – December

Processing Method
Fully Washed Arabica. Dry Fermentation process (>+26 hours).

Shade
Semi-shaded with plantain and Nogal trees.

Drying Method
Fully sun-dried in parabolic patios and raised beds.