Olmedo Cebay comes from a long line of coffee producers who have farmed for generations in the mountains of Cauca and Huila. He has worked on the coffee farm with his family since he was 14 years old. His 3-hectare farm, Finca La Finlandia, is in the sub-region of La Plata in Huila. The mountains of Western Huila produce some of the highest quality micro-lots in Colombia. This time of year, we consistently have some knock-out lots from Huila on our offering, and this one is among them.

This was Olmedo's fourth year exporting specialty coffee to the US. Guided by his family's farming traditions, Olmedo naturally found his way to specialty coffee. He has perfected his protocol and uses a Kenya-style double fermentation washed process to achieve the vibrant sweetness in this coffee. The coffee is fermented for 12 hours in the coffee fruit, then depulped and fermented in the tank for an additional 150 hours. Next, the coffee is washed and shade dried on raised beds for up to 25 days. The coffee grown on La Finlandia is surrounded by cedar, orange, chachafruto (a South American legume), and Cachimbo trees.

As the specialty coffee industry matures, we are able to expand into further details on the origins of our coffee. Breaking up bigger regions into more defined micro-regions, or sub-regions, helps us put into context the importance of how terroir, or unique environment, plays a role in the final cup. Knowing this coffee is from La Plata we expect an elegant flavor profile and lively acidity. We love the diversity each Colombian coffee has to offer on our menu. Dial into rainier cherry, vibrant grapefruit and floral honeysuckle by starting with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.