Danilo Pérez

This exceptional coffee is produced by Danilo Pérez, and has used colour standardisation to select cherries at the perfect stage of ripeness, with over-ripe, under-ripe, and dried cherries meticulously removed by hand. The cherries then undergo anaerobic fermentation for 200 hours in airtight plastic containers, ensuring uniform fermentation. After fermentation, the coffee is dried on a small patio and parabolic beds.

La Cabaña is part of the Pérez family business, Alma Del Huila, located in El Agrado, Huila department, in southwest Colombia. Under the leadership of Mr. Gilberto Pérez, his son Danilo has taken the initiative to produce more experimental coffee lots. Born into a family that owns both a farm and a dry mill, Danilo has been involved with coffee from a very young age. He owns or manages several farms and works closely with the local team to ensure proper picking and sorting.

Huila's mountainous terrain, influenced by the Magdalena River and the two Andean mountain ranges with their snow-capped volcanoes, enriches the soil with minerals. The river valleys attract quality tropical air masses from the Caribbean. This unique combination of factors creates spectacular conditions and microclimates, making Huila's coffee exceptionally delicious.