$17.95 – $90.00
**This coffee roasts to order on Tuesday of each week**
Finca La Miguela is located in Giraldo, Antioquia, Colombia and run by Silvia Higuita and family. This coffee is a mix of various lots throughout the harvest, with varying fermentation styles. In some lots, the coffee was left in cherry for 12 hours, de-pulped and then dry-fermented for another 36 hours. In other lots, the coffee was de-pulped immediately and then dry- fermented for 48 hours. As both recipes exhibited similar profiles, we decided to put them together into one lot. Upon washing the coffees, they are then taken to dry in a greenhouse-style structure between 8 and 15 days, depending on the weather.
Silvia and family won 1st place in the Best Antioquia competition in 2015. This is the first year we have sourced this coffee, and we look forward to seeing what future harvests may bring.
Farmer: Silvia Higuita
Origin: Giraldo, Antioquia, Colombia
Altitude: 2100 masl
Tasting Notes: Black Cherry, Strawberry, and Molasses
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