CEREMONY OV EMBERS, Colombia

Candied Lemon, Apricot, Florals

From the high slopes of Pitalito in Colombia’s Huila department comes Las Moras, a lot that bears the weight of its region’s renown. This is a land where altitude, climate and inheritance conspire to produce coffees of rare clarity. At 1,700 - 1,900 MASL, the air thins and the heat softens, slowing the ripening of cherries and coaxing depth from within. Here, Caturra, Bourbon Amarillo and Colombia varietals take root in fertile volcanic soils, each chosen for the particular character it lends to the cup.

Las Moras is shaped by a meticulous 3 stage process designed to draw out the full measure of its potential. It begins with the washing and disinfecting of freshly harvested cherries, stripping away any trace of imperfection so that only the truest fruit remains. From there, the lot rests in a controlled oxidation for twenty four hours, a period in which enzymes awaken and lay the foundation for a heightened aromatic structure. The cherries are then de pulped, rinsed clean of their mucilage and prepared for the final stage.

Drying is slow, mechanical and exacting, a controlled environment that preserves both the clarity and the layered complexity built in the stages before. Every step is taken to ensure stability, so that when the coffee is finally brought to roast, the cup speaks without noise or fault. The result is a profile marked by precision, clean, structured and resonant, carrying the weight of the hands that raised it and the ground that bore it.