LA GOLONDRIA

In Buesaco, Nariño, Huver crafts coffee like a vintner makes wine.

Ripe coffee cherries ferment for 48 hours, releasing precious lixiviates—natural liquids rich with sugars. Meanwhile, crushed berries blend with these lixiviates, fermenting separately to build intensity.

After pulping, the berry and fermented for 48 hr, it is folded into the coffee and sealed in stainless steel tanks for 10 days of anaerobic fermentation—a true maceration, inspired by red wine production.

Sun-dried to perfection, the result is sweet, amplified fruit intensity, silky body, and aromatic complexity that bridges two worlds.