Tasting Notes: Clean, Candy Orange Slice & Honey Jasmine This coffee is the result of 23 producers from the department of Salado Blanco in the municipality of Huila, Colombia. The 23 producers who worked collectively to create this coffee, named the lot Salado Blanco in honor of the district it is grown in. Salado Blanco produces excellent coffee but is not as well known as its neighboring districts in Huila and as the producers say, their town is part of their identity. Each producer operates a small family farm that ranges in size from 1-5 hectares. This coffee is created using a blend of Caturra and Colombia varietals with which the producers have been working with for the last few seasons, the main harvest is between the months of November and January and a secondary harvest from May to June. The harvest takes between 15 and 18 days and is done manually by the family and neighbors. The coffee is kept in cherry form and undergoes an initial fermentation of 18 to 24 hours. Afterwards, the coffee is depulped and undergoes a second fermentation of 36 to 48 hours. Once washed, it is sun-dried for 15 to 20 days to reach the optimal moisture content.
