Last month, our sourcing team took the long journey to the Huila department of Colombia. Navigating the winding mountain roads of the Andes is never easy, but the destination is always worth it.
We were visiting Maria Sanchez at Finca Las Nubes. We’ve been buying Maria’s washed Caturra for three years now, and it has become a staple of our lineup. This year, however, we were there to try something new.
Maria has been experimenting with anaerobic fermentation. By sealing the coffee cherries in oxygen-free tanks for 72 hours before processing, she creates an environment where different microbes thrive. This process can unlock intense tropical fruit flavors that aren’t typically found in traditional washed coffees.
We cupped several test batches on her patio, overlooking the mist-covered valley. The results were stunning—notes of grilled pineapple, cinnamon, and cacao nibs. We immediately secured the entire lot.
This trip reinforced why we believe in Direct Trade. It’s not just about paying a fair price; it’s about collaboration, experimentation, and building a shared future with our producers.