STARE INTO DEATH AND BE STILL, Colombia

Orange, Apricot, Florals

Las Moras emerges from the elevated reaches of Pitalito in Colombia’s Huila department, a place long regarded for coffees of distinction. Here, elevation and climate move in quiet accord, shaping fruit with patience and restraint. Grown at an altitude of 1,700 - 1,900 MASL, the cooler air and moderated heat slow maturation, allowing complexity to gather before harvest. Caturra, Bourbon Amarillo and Colombia varietals are established in mineral rich volcanic soils, each contributing its own measure of structure and expression.

The lot is guided through a deliberate three part process, each phase designed to refine rather than impose. Fresh cherries are first washed and sanitised, ensuring only sound fruit continues forward. They are then held in a controlled oxidation for twenty four hours, a measured pause that encourages enzymatic activity and aromatic development. Following this, the cherries are de pulped and thoroughly rinsed, cleared of mucilage and set for drying.

Drying unfolds under strict control, slow and mechanical, preserving balance and clarity without disturbance. Nothing is rushed, and nothing is left to chance. By the time the coffee reaches roast, its character is already defined. The cup presents with order and precision, clean and composed, bearing the trace of careful stewardship and the land from which it was drawn.