This is a regional lot from Huila (Acevedo & Pitalito), produced in collaboration with El Diviso and Las Flores farms, processed in both washed and natural styles, and named Las Moras — which translates from Spanish as “blackberry”

Processing is based on a dual-stage fermentation (aerobic → anaerobic) followed by Thermal Shock (hot & cold water quenching) to stabilize and lock the sensory profile.

Natural Process (Whole cherry dried).
Fermentation:
Aerobic phase → increases complexity
Anaerobic phase → enhances Las Moras character (blackberry / ripe berry profile)
Thermal Shock: Applied after fermentation to fix and stabilize the profile
Cup Profile: Ripe berries (Las Moras), jammy sweetness, creamy body, rich and насыщений profile

Washed Process (Pulp removed before drying).
Fermentation:
Aerobic phase → builds structure and clarity
Anaerobic phase → defines Las Moras (blackberry-like) acidity
Thermal Shock: Applied after fermentation to preserve clarity and precision
Cup Profile: Clean berry acidity (Las Moras), more structured and transparent cup, creamy body