ברכישת כל סוגי קפה קלוי בסכום:

בין 600 ש"ח ל-1000 ש"ח עם קוד קופון "15%" תקבלו 15% הנחה

בין 1001 ש"ח ל-1500 ש"ח עם קוד קופון "25%" תקבלו 25% הנחה

מעל 1501 ש"ח עם קוד קופון "30%" תקבלו 30% הנחה

La Molienda is a farm located in Palestina, Huila, where varieties such as Ombligón, Pacamara, Bourbon Rosado, Caturra, and Gesha are grown. Located at more than 1,700 meters above sea level, it offers optimal climatic conditions for the production of coffees with a highly complex cup profile. Initially, the farm was planted with fruits such as granadilla and pitaya. However, after a crisis in the fruit market, its owners decided to start experimental coffee plantations, specifically growing caturra. In 2008, they started their first batch of typical varieties, and in 2015, they began experimenting with more complex varieties and different ways of processing the coffee. Thus, in 2017, they were able to occupy a place among the 10 finalists in the Cup of Excellence competition, and in 2020, second place, which gave them great recognition in their high-quality coffees.

Orlando Sanchez has been a coffee grower for 25 years, during which time he has focused on working with differentiated and varietal coffees. Initially, he sold fruit, but with the crisis in the fruit market, he entered the coffee business, where he began working on production processes that would help him improve his practices on the farm. Today, he is an important reference for coffee growers in his region, having participated repeatedly in competitions such as the Cup of Excellence, where he has managed to place second. Today, he dedicates himself to coffee growing and carrying out experimental processes that help him improve the quality of his crops.

Process:
The mature grains are collected and then submerged in water to remove those that float. They are fermented in bags for 36 hours, then fermented for 36 hours more submerged in mucilage than previously. The coffee has been prepared with a previous batch and fed with panela for a month. After 36 hours, it is rinsed twice and then thermally shocked with water at 60 degrees celsious only once. Finally, it is dried in dehumidifiers, bringing the coffee to its optimal humidity in 5 days.