San Agustin coffees are characterized by dense fruit and intense sweetness. Bodied and structured, La Magdalena exhibits dried-fruit acidity and aromatics.
San Agustin, Huila
Castillo, Caturra, Colombia
1600 - 1850 Meters
June - August
Fig, Marzipan, Structured
There's something about San Agustin. Precipitous and deceptively difficult to access, Huila's southern-most municipality sits in the Eastern foothills of the "Macizo Colombiano" - a sort of hub where three spokes of the Andes connect. In other words… Mountains. Here, nestled in the Macizo Colombiano, lie the headwaters of the formidable Rio Magdalena - Colombia's largest and most important river.
In San Agustin, small-holder farmers average just a few hectares. Cherries they pick are de-pulped using manual, hand-cranked de-pulpers before soaking in small plastic or tiled tanks for 18-24 hours. Afterwards they're set to dry in typical parabolic driers (greenhouse-like, tarped enclosures that allow light to penetrate heat, but shield drying coffee from wind and rain).
Colombia La Magdalena celebrates three smallholder farmers - Alejandra Bravo, Segundo Urbano and Carlos Imbachi - who exemplify the potential of this lush micro-region.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.