They found Finca El Oasis tucked away deep in the mountains, owned and run by Luz Mila and her 3 children. In an extremely remote region, around 3 hours from the nearest city, El Oasis enjoys rich, fertile soil provided by the nearby Nevado del Huila volcano. Luz Mila maintains her farm to impeccable standards and already produces coffees to a very high standard.
So, why meddle with a coffee that is already great by fermenting it with cinnamon? Not all experimental processing makes the coffee better, but in this instance the results are undeniably delicious. As a unique offering for this farm it can help them gain recognition and distinction as well as obtain better prices for their coffee.
At the farm, the coffee is washed of its fruit skin and fermented for 30 hours with the addition of tartaric acid and cinnamon.