Audon’s exceptional field blend comprised of Caturra and Variedad Colombia from his farm El Triunfo is back for another season. In the cup we find mangosteen, gooseberry, and lime.
Audon's coffee is first fermented in cherry for 24 hours before de-pulping, after which the coffee is then dry fermented in a tank for a further 36 hours. Upon washing, the coffee is laid out to dry in Audon's marquesina (greenhouse style structure) for 12-18 days depending on the weather conditions.
Finca El Triunfo is located in Palermo Huila, Colombia and run by Audon Solano. The farm sits at an elevation of approximately 1,800 m.a.s.l. and consists of 26 hectares in total. Of those 26 hectares, approximately 3 hectares are planted in coffee, with about 4,000 trees of Caturra and 10,000 trees of V. Colombia. This lot is comprised of both varieties, as they are intertwined within the lots. Aside from coffee, Audon also grows banana and tangelo trees.