La Vega is located just south of Tolima, right in the heart of the Andes. The region is known for its exceptional cup profiles. At the same time, it was also the centre of Colombias rebel group, FARQ, which left a strong negative impact on life and as a result, also on coffee farming in general.
We are even more proud to present La Vega which boasts an intense cup profile: Apricot, honey and chamomile are predominant flavours. A silky mouthfeel with a long, and clean finish rounds out this beautiful coffee.
La Vega resides in an exceptional location, south of Tolima, situated in the mountains at an altitude of 1980 miles above sea level. Coming from a family with four generations of experience in coffee growing, Emilise inherited La Vega from her parents in 1994.
The coffee from Tolima is generally fully washed, meaning pulped and fermented the traditional way. At La Vega, the coffee is fermented for thirty-six hours, depending on the temperature. Higher temperature will speed up the fermentation process, and lower temperature will slow it down. The principal harvest happens from March to August.
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