La Cabaña is part of the Perez family business, Alma Del Huila. They are located in El Agrado, in the south west of Colombia. Headed by Mr Gilberto Perez, it is his son, Danilo that took up the mantle to produce more experimental lots.
Danilo’s ambition focuses on post harvest processing, which includes naturals, honeys and anaerobic fermentations.
The environment boasts volcanic landscapes, valleys and tropical air from the Carribean, ensuring perfect condition for bean growing, with an average 1200mm of rainfall and volcanic soil.
Colour standardized selection is used to select the cherries at correct maturation. Over-ripe, underripe, and dried cherries are all removed by hand. An anaerobic fermentation takes place for 120 hours in air tight plastic containers to ensure a homogenous fermentation has occurred throughout. Coffee is then dried on a small patio and parabolic beds.
