The Rio Bamisa lot comes from Acevedo, in the Huila department, where the coffee plantations are located between 1,700 and 1,800 meters above sea level, in the heart of the Colombian Andes.

Huila is one of the most renowned coffee-growing regions in the country: a territory characterized by diverse microclimates, fertile soils, and extraordinary landscape variety, including volcanoes, forests, and mountain valleys. Here you can find Nevado del Huila, the highest volcano in Colombia, and the Magdalena River, the longest river in the country — two elements that contribute to the region’s unique identity and environmental richness.

The lot takes its name from the Bamisa River, which flows alongside the fincas where prestigious varieties such as Geisha, SL28, Aji Bourbon, and Ombligón are cultivated. The local community is recognized for its advanced agronomic expertise and its commitment to experimentation in both cultivation and processing, making this area a benchmark for the production of exceptional coffee.

 Once harvested, the coffee cherries undergo a water selection process to remove defective fruits. They are then subjected to fermentation, which lasts between 2 and 3 hours.

After fermentation, the cherries are transferred to the drying area, where they remain until they reach a moisture content between 10% and 11%. Once the drying process is complete, the beans are depulped.

Intense and malty notes of Assam black tea are accompanied by more delicate, sweet, and fruity aromas of white melon and wild strawberry. A coffee that offers a constantly evolving experience with every sip, resulting in a complex and structured cup.