La Huella translates as ‘the footprint’ in Spanish. It sits on a small plateau inside the Los Altos farm which is at the heart of so much of what we do.

By concentrating their focus on this little plateau, the ripeness of the coffee cherries can be carefully monitored, to develop a fantastic flavour profile. This plateau also benefits from a consistent climate, which means that the coffee develops similar compounds in each bean for razor-sharp clarity of flavour.

This coffee was picked and placed in water overnight to prevent fermentation. Once the coffee cherries are de-pulped, the coffee is dried and turned four times a day on black coloured polymeric material net that allowed air to pass between the ground and the coffee. The coffee is then moved to raised African beds to dry for 12 to 15 days under 50% shade until the humidity drops below 12.5%.

La Huella

Certified B Corp roastery and shops with nationwide technical support, and training facilities in London and Cornwall.

La Huella

4.0

La Huella

4.0

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