Finca La Cabana by Danilo Perez (EF)
Danilo Perez is a young coffee producer based in Huila, Colombia. Born to a coffee producing and mill owning parents. Danilo has always been involved in coffee since he was at very young age. As he parents are nearing their retirement, Danilo is now in charge of the management of the Farms owns by his family.
Danilo is a very ambitious producer, with expertise in particularly post harvesting processing. This particular coffee is from one of his farm, Finca La Cabana. The farm is located in Huila, and sits at an altitude of 1700-1900 masl. All of the coffee is processed at Danilo’s mill, which is located in Garzon, a small town in Huila famed for the excellent coffee. Apart from processing coffee cherries from his 5 farms, Danillo do assist local producers in Garzon in their fermentation and drying process.
His expertise is in creating a clean Honey, Natural and anaerobic process. Some experimental coffee can be quite overwhelming. This coffee is process as an extended fermentation process. This method of ‘extended’ fermentation, each consecutive batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level. In this way, the producer is able to maintain the correct ph level and avoid very low ph levels during processing that can lead to over-fermentation. In addition to giving more control over ph levels also gives more control over yeast and bacteria activity.
As a result; The aroma, the entrance is also strong of unrestrained rum and cherry jam as the main notes and then candied pineapple, passion fruit and dried mango emerge. The latter part has the aroma of red wine and raisins, and the wine aroma and ripe fruit flavor are strong and deep. It's intoxicating.
Varietal - Caturra
Altitude - 1700-1900 masl
Process - EF Natural
Origin - Garzon, Huila