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200 Hours of Funk!
200 Hours of Funk!
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200 Hours of Funk is our special Christmas release for 2024.
This exclusive roast went through 200 hours of anoxic fermentation giving it intense fruitiness and a cola sweetness. Not for the faint hearted!
This exclusive roast went through 200 hours of anoxic fermentation giving it intense fruitiness and a cola sweetness. Not for the faint hearted!
Sold in 200g bags.
Colombia
La Cabaña
Region: El Agrado, Huila
Altitude: 1700 - 1850masl
Variety: Caturra
Process: Natural, 200hr Anoxic Fermentation
Producer: Danilo Pérez, Racafe
Red Wine – Grapefruit – Tequila – Blackcurrant - Pomegranate
La Cabaña is part of the Perez family business, Alma Del Huila. They are locatesd in El Agrado, in the Huila department, in the south west of Colombia. Headed by Mr Gilberto Perez, it is his son, Danilo that took up the mantle to produce more experimental lots. A son to farm and dry mill owning parents, he was born to coffee, and has been involved from a very young age. He owns or oversees a number of farms (the family owns 5) and works closely with the team on the ground to ensure correct picking and sorting is undertaken. As an ambitious young producer Danilo has focussed on post harvest processing. This in particular is around fermentation and involves naturals, honeys and anaerobic fermentations.
The mountainous characteristics of Huila together with the climate are influenced by the Magdalena River and the two mountain ranges of the Andes, within which are several snow-capped volcanoes that provide the soil with mineral richness.
The valleys of the river attract quality tropical air masses that come from the Caribbean. Average temperatures here then are around 22ºC with an average rainfall of 1200mm, perfect for good development of the beans.
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