Burbujas - Colombia

Tasting notes: Plum sweetness, red apple acidity & blackberry jam. Full bodied.

Location: Huila

The process:

After the producers deliver their cherries to the mill, they are sorted to remove any under or overripe cherries. Next, they are fermented aerobically with yeast for 12 hours. Afterwards, the cherries are pulped with a new precise machine to remove the external fruit, leaving 20% of the mucilage on the bean. The coffee is fermented once more anaerobically with coffee mossto for 50 hours. Mossto is the liquid that comes from the coffee cherry. Once complete, the coffee is then dried via mechanical dryer for 34 hours.

More information:

As producers begin to work with the Aguablanca mill, there is an improvement of supply chain connection, providing producers with increased access to international markets and higher incomes. This, in turn, directly improves living conditions, creating a bright future for these communities.
Located in the heart of the Colombian Andes, in the Valle de Laboyos, epicentre of the coffee production in Colombia, the Aguablanca mill is an efficient and perfectly located mill for many producers.

Producers can deliver their cherries to the mill the afternoon after picking, and not have to worry about processing. The average farm size in this area ranges between 1 – 5 hectares. Roughly 47% of the producers are aged 41 – 50 years old, with 89% raising their own families, cultivating the bright future of coffee in Huila.

This specific lot comes from 30 – 50 smallholder producers throughout Huila and processed at the newest Aguablanca wet mill. Opened in 2024, the Aguablanca mill is state of the art, and the most advanced wet mill facility in Colombia. The mill was built and is managed by our exporting partner, Cóndor. Thanks to the opening of this mill, there has been a direct impact on 600 producing families in the area of the South of Huila.

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Free delivery on all orders £25 and over

Information provided by Mercanta Ltd