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Ethiopian Landrace


Ethiopian Landrace Natural – Data Sheet

– Coffee name: Ethiopian Landrce Natural
– Grade: Product of Colombia

– Country: Colombia
– Region: Pitalito, Huila
– Altitude: 1.500 – 1.700 m.a.s.l

– Varieties: Ethiopian Landrace
– Drying: Parabolic Drying
– Processing: Natural
– Fermentation: 45hrs Aerobic

– Notes: Guava, Plums, Red Fruits, Black Berries and Bitter Chocolate
– SCA Score: >87

Farm Info

Las Veraneras is the official name of Rodrigo Sanchez’s most recent farm. Together with his wife Claudia, they have named it this way, because in their journey they have been surrounded by the colours that characterize this plant, seeing them through each of their coffees.
This farm is located on the Peñas Blancas mountain range, bordering the municipality of Acevedo and Pitalito has an altitude of 1500 meters above sea level and at its highest point reaches 1750 meters above sea level, the climate is within 22 degrees average and is surrounded by more than 200 hectares of forest reserve, and 75 hectares suitable for each of their coffees, the farm is born through the Santa Barbara stream, which is the tributary of two aqueducts joining the Timana river.

In addition to transmitting tranquility through its wind gusts, it is accompanied by more than 20 different varieties, including Sudan Rume Mocca Caturra Purpura, Pacamara Geisha, Bourbon, and 15 other incredible varieties.

Ethiopian Landrace Natural Process

Cherries are harvested at an average of 20° Brix with a pH between 5.6 and 5.9 and allowed to ferment for about 45 hours aerobically in the tow before it is floated to eliminate impurities and level the temperature. The next step is drying between 25 to 30 days to achieve its exact point within our process.

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