Piña Colada - Colombia

Spotted: A Caturra that took a tropical vacation and never came back.

From Quebraditas Coffee Farm in Oporapa, Huila—nestled between 1,600 and 1,850 meters in Colombia’s Central Mountain Range—comes a co‑fermentation that tastes like rebellion in a piña colada. The process? 24 hours of oxidation, dry pulping, then 72 hours submerged with pineapple and yeast. Dried slowly for 24 days in a parabolic dryer, then stabilized like a secret worth keeping.

The result is a cup that bursts with pineapple, coconut, and a creamy, tropical finish—without a single umbrella garnish. It’s what happens when a family-run farm obsessed with soil care decides to throw out the rulebook and follow the fruit.

Region: Oporapa, Huila, Colombia
Farm: Quebraditas (family‑run, soil‑obsessed)
Variety: Caturra
Process: Co‑fermentation with pineapple & yeast (washed after fermentation)
Altitude: 1,600 – 1,850 MASL
Tasting Notes: Pineapple, coconut, tropical fruit, smooth finish