Las Moras
Pitalito, Huila
1700 - 1900 masl
Colombia, Castillo and Caturra 
Natural

Turkish delight, guava and pineapple.

Painting the Picture: This renowned region provides the ideal conditions for growing high quality coffee. Pitalito is located in the country's south, in the well known coffee producing Department, Huila. The city can be found nestled in the picturesque Valley of Laboyos (Valle de Laboyos) near the Magdalena River. At altitudes ranging from 1700-1900 masl this lush andean plateau has rich volcanic soils and cool mountain microclimates. These conditions help prolong the ripening period, giving the cherries more time to absorb nutrients and develop flavours. You’re in for a real treat with this one! 

Celebrated Varietals: The varieties used in this coffee are celebrated for their distinctive characteristics and contribute to the unique profile of Las Moras. These include Caturra, Bourbon Amarillo and Colombia. 

The three-stage processing method: Processing of Colombia Excelso Las Moras undergoes a rigorous processing method to ensure consistency and high quality. 

1. Once cherries arrive at the processing station they are washed, disinfected and sorted, removing any green or immature beans, leaves, stems and dirt. Right from the beginning this coffee is set up for sucess through selection and high standards.

2. The finest cherries then undergo a 24hour oxidation period before being de-pulped and washed to remove the mucilage. The oxidisation allows the natural enzymes in the cherries to enhance the development of the aromatic compounds, enriching the coffee's profile. The removal of the mucilage (key aspect in washed processing) contributes to the coffee's clean and crisp taste. 

3. Controlled and homogeneous mechanical drying is the final stage in this process. This precise drying method helps ensuring the beans stabilise and their intricate flavours are preserved. 

Excellent coffee: The term “Excelso” is used as an export grade classification, categorising the specific size and quality of the bean. “Excelso” is derived from the Spanish word for “Excellent’ and classifies beans that are slightly smaller in screen size than the Supremo grade.