SOT Coffee Roaster COLOMBIA La Loma Whisky Barrel Natural

La Loma Farm, located in Pitalito, Huila, Southern Colombia, was founded by Rodrigo Sánchez Valencia, the owner of the famous Monteblanco Farm. It serves as an important base for his experimental coffee creations.

Since taking over in 2011, this farm has not only been a cultivation site but also acts as a "laboratory" specializing in research on varieties, fermentation, drying, and refining designs. Among Rodrigo's many farms, this is precisely the iconic place where he experiments with new processing methods and refines them to perfection.

This time, we present the Whisky Barrel Natural, crafted using the unique "Infused × Barrel Aged" method.

In the fermentation process, the team used grains such as wheat, sorghum, and corn as a base, adding a small amount of whisky and various microorganisms, blended in a unique proportion, for an anaerobic fermentation lasting approximately 200 hours. During fermentation, the team carefully adjusted the culture medium to gradually approach the pH and Brix (sugar content) values of the coffee beans themselves. Afterward, the coffee beans were placed into oak whisky barrels for a 30-day aging period.

Upon tasting, one first encounters an aromatic scent reminiscent of dark rum, followed by a smooth, bittersweet texture like chocolate, with a subtle and delicate fruity undertone. Although this coffee possesses a strong character derived from its special processing method, it does not feel heavy at all. Instead, it perfectly showcases Rodrigo's signature precise flavor design, achieving an impressively high level of balance.

This is a profound creation, perfect for savoring slowly in the quiet of the night. Besides hot brewing, making it into an iced coffee can further highlight its flavor profile. Additionally, its pairing with espresso and milk is impeccable, making it highly recommended for preparing lattes.