Florencio Ortiz

This new release comes from San Isidro, a small farm in Colombia’s southern coffee-producing region of Huila. The farm is owned and operated by Florencio Ortiz Molina, a second-generation coffee grower with over 50 years of experience. His introduction to coffee came early, learning the basics of processing and cultivation from his father before inheriting his own land.

Today, Don Florencio manages San Isidro alongside his wife, Doña Luz, and their son. It remains a family-run operation, with Doña Luz preparing meals for the team and their son overseeing processing and drying.

The processing is fully washed, beginning with ripe cherry selection and a sealed-tank anaerobic fermentation lasting 48 to 72 hours. After fermentation, the coffee is washed and dried for around 15 days to a final moisture content of 10–11%, ready for export.

A jammy, fruit-laden coffee with layers of dried apricot, Seville orange marmalade, and tangelo brightness. Medjool dates and sugarcane add depth and richness, while pandan brings a herbal and slightly tropical lift. The structure is silky and refreshing, with a lingering impression of dried fruit.

• Region: Huila
• Country: Colombia
• Elevation; 1.757 masl
• Variety: Caturra, Colombia
• Process: Washed