Don Edgar Motta and his brothers run an 80 hectare farm located in Palestina, Huila, lush with Caturra, Bourbon, and recently planted Pink Bourbon. Their coffee is harvested with a selective hand picking of only ripe cherries, depulped and fermented for 8-12 hours in-tank, depending on the weather. After fermentation is done, the coffee is dried in parabolic dryers.
The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score.
This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas.
The separations look like this:
Regional Select: 86–87 pts
Microlot Program: 87–89 pts
90 Points Program: 90+ pts
We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius.
For more information about coffee production in Colombia, visit our Colombia origin page.
