Colombia — Miller Benavidez

• Producer — Miller Benavidez at Fina Los Nogales 
• Region — Salado Blanco-Huila, south-west Colombia
• Varietal —  Pacamara
• Terroir — 1650 masl, temperate tropical climate
• Process — Washed

Tastes like

Apple + Milk chocolate + Creamy 

Recommended brewing

• Best: Filter (batch brew, Chemex)
• Great: Espresso 
• Very good: Pour over with the Orea Brewer V3

We recommend resting our coffees for at least 7 days after roast date before brewing.

Fina Los Nogales 

Nestled in the southwest corner of the renowned coffee-growing region of Huila, Los Nogales has been in the hands of Miller Benavidez and wife since 2008. Today, the couple work alongside their daughter, who is expected to take the reins once she’s completed her agricultural studies. 

The farm, particularly small in size at just two hectares, is producing pacamara and caturra lots of premium quality and consistency. Coffees at Los Nogales are processed with a dry fermentation in cement tanks, and this specific pacamara was then washed and dried for eight days.

The result is a clean cup full of the delicate fruit and rich milk chocolate notes associated with the very best examples of this prized variety, along with a profoundly creamy texture.