Claudia Samboni | Finca Las Nubes — Washed Anaerobic

In the cup
The cup opens with lemon cream biscuits and delicate pink florals. As it cools, grapefruit emerges, bringing a juicy acidity to the fore, while a sweet bubblegum finish develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.

About the bean
Finca Las Nubes, meaning "the clouds", is located along the Agua Negra path in the municipality of Pitalito, Huila, and was acquired by Rodrigo Sanchez and his wife Claudia Samboni in 2020. The farm sits at around 1,700–1,850 metres above sea level, and its name is a fitting reflection of its environment. The farm's excellent location allows it to benefit from the air currents that flow in from the Laboyos Valley, where they meet the fresh mountain air of the natural reserve surrounding the farm, creating ideal conditions for producing exceptional coffee.

All cherries harvested at Las Nubes are carefully measured for degrees Brix, ensuring only fruit at peak ripeness is selected. The cherries are floated to remove impurities and evaluated for both Brix and pH levels before processing begins.

The cherries are left to rest for 24 hours, after which they are depulped and placed in a dry fermentation tank for 62 to 64 hours of anaerobic fermentation. The coffee is then washed thoroughly to remove excess mucilage. Following washing, the thermal shock step is applied — hot water is used to open the pores of the beans and allow the aromatic compounds developed during fermentation to be fully absorbed, before cold water rapidly contracts those pores and locks those flavours in. The coffee is then dried in direct sunlight for 3 to 4 days, before being moved to canopies for a further 22 to 23 days.