RED HARMONY

RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
RED HARMONY
CATEGORY 
 Microlots
VARIETY 
Caturra
PROCESS 
Honey
ALTITUDE 
1.300 - 1.500 m
FARMER
 Cecilia Camacho


FARM  
 El Paraíso
REGION
Huila
MUNICIPALITY  
 Acevedo
PROFILE
Brown Sugar, cherry, red fruits, chocolate, citric acid, lime, creamy body
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HISTORY: 
Cecilia Camacho is originally from the department of Huila. She comes from a coffee-growing family and is the only woman among five siblings, which is why she has always been connected to coffee. She has been married to Orlando Babativa for 33 years, with whom she has one son and two daughters, and with whom she works on the farm.

Her husband is originally from Villa Gómez, Cundinamarca. He arrived in the region with his father and brothers in 1959 as a result of the Colombian conflict. His father worked for many years in the coffee-growing area. Orlando has been working in coffee since 1988, and in 2007 they acquired the "El Paraíso" farm, where they grow varieties such as Colombia, Cenicafé 1, and Castillo.

Their son, Camilo Babativa, works on the farm as well, as they have focused on passing down the family tradition. Their dream is to achieve a generational transition so that Camilo can carry on the legacy
PROCESS DESCRIPTION: 
The process begins with an anaerobic pre-fermentation, where whole cherries are stored in GainPro Bags for 36 hours. This step, conducted without oxygen, allows the cherries to develop complex flavors. After pre-fermentation, the coffee is depulped, leaving the mucilage intact, and then undergoes a 36-hour anaerobic fermentation in tanks with a relief valve. This controlled fermentation enhances the natural sweetness and body of the coffee.

Once fermentation is complete, the beans are dried on raised beds under the sun for 15 days. This slow drying process ensures that the coffee maintains its vibrant flavors while reaching optimal moisture levels. After drying, the coffee is stabilized on tarps for 7 days, allowing the flavors to fully mature and harmonize.

The result is a rich, creamy coffee with flavor notes of Brown Sugar, Cherry, Red Fruits, Chocolate, Citric Acid, Lime, and a creamy body. This carefully crafted process delivers a well-rounded cup with layers of complexity, perfect for those seeking a high-quality microlot coffee.

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