Decaf » D3TH B4 v2025.10

Region: Tablon de Gomez, Nariño
Producer: Smallholders
Cultivar: Geisha
Process: Washed EA
Elevation: 1800-2100 masl
Source: Coffee Libre
Roast level: Extremely light
Roasted for: Mod Spro + Filter

Tasting Notes: Elderflower, shine muscat, honeybell orange

Fragrance/Aroma: Floral, slightly citrusy
Acidity: Clean, structured
Body: Juicy
Aftertaste: Long, honeyed

Ratio: 1:11
Grind Size: Coarse (5.7-6.0 on ZP6)
Total Brew Time: 2’10”-2’30”

1. Start with 15g grounds
2. For the bloom, add 30g water
3. Continue with 2 spirals pours of 50g each
4. Finish up with 1 center pour of 35-40g

Nestled in the fertile, high-altitude terrain of Pitalito, Huila, the PLOP Collective (Productores de Las Montañas de Pitalito) represents a collaborative effort among 20 smallholder coffee farmers, managed by visionary lead Duberney Meneses. Founded in 2022, the group takes its name from the «plop» of the first crack during roasting − symbolizing the transformation of both the bean and the producers themselves. By pooling resources and expertise, these farmers leverage their collective strength to access specialty markets while maintaining individual traceability.

The collective operates at elevations ranging from 1,600 to 2,000 meters, where volcanic soils and favorable microclimates promote slow cherry maturation and flavor intensity. Meneses' vision for PLOP Coffee combines reverence for traditional cultivation methods with innovative approaches to quality enhancement and sustainable practices and under his coordination, members employ meticulous agronomic practices such as selective harvesting and shade management, while also embracing innovative post-harvest techniques such as anaerobic fermentation, thermal shock washing, and hybrid drying, of which this Bourbon Aji lot is an example of. By standardizing these practices across farms, PLOP is able to provide its members with greater control over quality and access to specialty buyers, highlighting the potential of Huila’s terroir through high-quality microlots distinguished by their clarity, fruit-forward profiles, and nuanced complexity.

And such is the case with this Bourbon Aji lot we have chosen − as cherries harvested at peak ripeness are first sorted then depulped before undergoing an 80-hour anaerobic fermentation. Following which, the mucilage is removed and the cherries are then left to dry on raised beds until the desired moisture content is reached. Upon completion, they are then left to rest and allowed to stabilize for optimal flavor development before the parchment is mechanically hulled and removed.

Ultimately, Duberney Meneses is not just a manager but the central figure whose passion for coffee and strategic acumen catalyzed the group's formation and continues to drive its pursuit of quality and sustainability in the competitive specialty coffee industry.

Moisture content: 13.5%
Weight loss: 11.9%