Drip coffee Colombia Porto Villa Luz

Emilson Mosquera, Ana Milena Morera, and their son Victor Manuel Mosquera are a family that started specializing in coffee relatively quite recently, in 2020. The passion began when Ana started watching fermentation tutorials on YouTube and decided to do some experiments on her own farm. A little time later, her husband and son joined, and now the family's coffee is recognized in competitions such as The Best of Cauca and Colombia Land and Diversity.

On their 15-hectare farm, the family manually picks all the coffee cherries. Then they select the ripest ones using the floating method. They put the cherries in water, and the lightest ones, which are typically underripe, float and are removed. After this process, the coffee undergoes another selection based on color and size. This ensures that only the ripest and most beautiful berries are chosen for fermentation.

Then the coffee undergoes a 15-day anaerobic fermentation, after which it dries for another 15 days on African beds.

The climate of the Cauca region of Colombia, where the farm is located, influences the taste of the coffee. This area's high altitude, ranging from 1700-1900 meters, causes the coffee cherries to ripen slowly. As a result, they have more time to form the sugars that are crucial for the fermentation process.

The coffee also has a slight caramel flavor due to the sulfur from the volcanic soil.