Anda Luz sits between 1,500 and 1,980 m.a.s.l and the soil is mostly of volcanic origin, with a few sectors of clay loam. Besides coffee, Manfred grows plantains for shade. This terroir gives incredible flavour characteristics to the coffees.
All three varieties stayed intact for 48 hours before the cherry was de-pulped and
fermented for 12 hours in tanks. The beans were then washed and put out to dry for 8 (Geisha), 12 (Java) and 15 days (Typica), respectively.
- Origin: Colombia
- Terroir: Quindío, Génova, 1650 masl
- Producer: Manfred Hiller
- Farm: Anda Luz
- Single varieties: Geisha, Java and Typica
- Processing: Washed – 48 hours fermentation in cherry, 12 hours fermentation in tank