Colombia La Molienda - specialty coffee

Located in Palestina, in Colombia's Huila region, La Molienda has long demonstrated that the highest quality begins with relentless curiosity. Orlando Sanchez has run the farm for over 25 years, continually developing both the cultivation and processing methods. In addition to Pacamara, the farm also grows Ombligón, Bourbon Rosado, Gesha, and Caturra—each one treated as a further opportunity to discover new flavor possibilities.

This openness to experimentation has made La Molienda one of the most respected farms in Colombia. In 2017, it was a finalist in the Cup of Excellence, and three years later, it won second place in this prestigious competition. Today, every batch that leaves the farm is the result of years of experience, precision, and the belief that even in the world of specialty products, there's always room for improvement.

It's the Natural Thermal Shock process that gives this coffee its unique character. It all begins with the hand-harvesting of only fully ripe berries, which undergo a meticulous selection process. The coffee then ferments for 36 hours—first in bags and then in its own pulp. The process is supported by a previously prepared fermentation culture with the addition of panela, unrefined cane sugar, which allows for even greater complexity of aromas.

After fermentation, the beans are rinsed and subjected to a single thermal shock using water at 60°C. This step helps stabilize the fermentation process and preserve the volatile aromatic compounds responsible for its unique sensory profile. Finally, the coffee is slowly dried in the sun for approximately 20 days. The result is an exceptionally expressive cup, in which juicy tropical fruit, the aroma of cardamom, and notes of strawberry wine create a flavor that's hard to confuse with any other coffee.