BARBARIANS AT THE GATE - Colombia

Colombia, Huila
Varietal: Typica, Pink Bourbon
Process: Mosto-fermentation, fully washed
Altitude: 1,600 masl

Efren Echeverri, a young coffee entrepreneur from Palestina, Colombia, has focused on post-harvest processing to standardize cup profiles and ensure repeatability in his coffee. After taking a course on fermentation with Julian Cucuñame in 2020, Efren began applying this science to his family's coffees, specializing in producing mosto, a fermented fruit liquid that enhances coffee flavor by cultivating positive bacteria. His most includes unique co-ferments like pink bourbon with coconut and figs, and typica tropical with strawberries and grapes. Efren’s wet mill processes his own and his relatives' coffees from Palestina, a region known for shaded farms, which protect soil health and the coffee trees. Additionally, Efren is experimenting with organic fertilizers, using microorganisms from his stepfather's biodiverse farm, which has helped him reduce synthetic fertilizer use while boosting coffee tree growth and health.