This is our first time sourcing a naturally processed coffee from Colombia, and this lot from Pedro Echavarria has not disappointed. If you love fruit bombs in your cup, this is the one for you. Loads of strawberry and peaches. The dry aroma of the coffee as it grinds will be like pop tarts, and the cup is fruit and sweet, all the way through cooling.
Loma Verde is one of five farms owned by Pedro Echavarria and his family, located in Santa Barbara, a small county encroached into the Andean mountains in the state of Antioquia. In the last five years, Pedro’s son – also Pedro – has become more deeply involved in the workings of the farm, taking the already high-quality coffee to new heights, through experimentation in processing and increased monitoring and control of every stage of production.
Loma Verde’s coffees are selectively hand-harvested, before being brought up to the highest part of the road using cable cars. After being sorted, Loma Verde dries the coffee, first in raised beds under shade. The coffee is spread thinly on screens encased in wooden boxes and is regularly turned to ensure even drying. Next, the coffee cherry is moved out into the sunlight for 3 days until it contains the correct level of moisture; before being moved into the silo for another 48-72 hours to rest.