La Pradera is back! It's been far too long since we've been able to share this coffee with you, and we are excited to have a freshly-landed new crop in the roastery. This coffee bursts with luscious blueberry, grape jam, and fresh citrus. This coffee went to our Monthly Subscribers first! Don't miss this limited run!

This coffee fermented in cherry for 24 hours, followed by de-pulping and another dry fermentation in tile tanks for 48-52 hours. Then it moved to covered, raised beds for drying over 15-20 days.

Brother farmers Luis Enrique and Robinson Cuellar spearhead La Pradera. Luis Enrique handles the agronomy while Robinson specializes in post-harvest processing. Their biggest crop is pink bourbon, but they also grow gesha, caturra, and pacamara.

Process: Washed

Region: Huila, Colombia

Variety: Pink Bourbon

Make sure to check that the roast date you've selected is what you're looking for — If there is an UPCOMING ROAST, its date will be listed under the tasting notes at the top of this product page. When available, enjoy our selection of rested dates while they last!

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