Located in the southwest of Huila, La Argentina is a town with a long tradition in agriculture and mining, where coffee has become one of the most representative and valuable products of the municipality, which has just over 15,000 inhabitants. The coffee growers in the region, mostly families who have inherited a love for the land and the craft, have worked for generations to perfect a unique coffee that reflects the character of their territory.
This coffee's distinctive flavor profile is the result of a two-day fermentation process. The process begins with depulping, where the pulp of the coffee cherries is carefully removed, leaving only the beans. Next, the beans undergo controlled fermentation in tanks for a period of 40 to 50 hours, during which mucilage residues and other impurities are eliminated, allowing the optimal development of their organoleptic characteristics. After fermentation, a meticulous washing is performed using traditional methods that ensure each bean is completely clean. Subsequently, the coffee is carefully dried on parabolic drying beds, utilizing solar energy to achieve a uniform and natural drying process. This drying phase lasts between 10 and 15 days, during which the bean maintains its quality, flavor and freshness while gradually reducing its moisture content to the ideal level for storage and transport.
The commitment of the coffee growers to tradition, innovation and respect for the environment has made La Argentina coffee a high-quality product, a source of community pride, and increasingly recognized in the specialty coffee market.
-Per Covoya
