Description
In the heart of Quindío, where the warm mountain air meets fertile volcanic soil, Hernando Archila cultivates coffee with both tradition and daring curiosity.
At around 1,400 meters above sea level, his small estate blends craftsmanship and experimentation — each lot a reflection of his precision and creativity.
This coffee was crafted using the Honey Strawberry Infused process — an innovative method that begins with the Honey technique, where part of the fruit’s mucilage remains on the bean during drying, and continues with a natural infusion of fresh strawberries during fermentation.
During this slow, carefully controlled fermentation, the sugars from the strawberries interact with the coffee’s mucilage, amplifying its natural sweetness and fruit complexity.
The result is a dessert-like cup bursting with flavors of ripe strawberry, cream, cane sugar, and floral honey, carried by a soft, velvety texture.
Its aroma is bright and joyful — like a field of wild strawberries after the rain.
Hernando Archila is a farmer who honors tradition while fearlessly exploring new dimensions of flavor.
His coffee is a celebration of playfulness, curiosity, and craftsmanship — a taste of pure creative energy.
