La Cabana

Danilo Pérez is a representative of the family-run company Alma del Huila, which has a rich history of coffee cultivation in Colombia. With over two decades of experience in the coffee sector, Danilo and his family have become a key reference in the region, managing several coffee estates. Among them, Finca La Cabaña stands out as their crown jewel for producing high-quality coffee.

Eight years ago, after returning to Colombia from Australia, Danilo made a significant shift in the coffee world. Inspired by his experiences abroad and driven by a passion for experimentation, he set out to challenge traditional coffee processing methods.

This is how Caturra 200 Hours coffee was born — a unique project that sparked a small revolution in the market. The idea came from Danilo’s desire to explore new fermentation techniques. His goal was clear: to extend fermentation time beyond conventional limits and develop entirely new sensory profiles.

The story of Danilo Pérez and Caturra 200 Horas is a testament to the innovative spirit that defines Alma del Huila. It brings together family tradition, a vision for the future, and an experimental approach — all combining to create exceptional coffees that are making waves in the market and setting new standards in the specialty coffee industry.

Processing Method
The coffee is harvested at full ripeness, then submerged in water where only the highest-quality cherries are hand-selected. Fermentation takes place over 200 hours in hermetically sealed barrels, with the mass stirred daily to ensure even fermentation. Afterward, the coffee is dried for several days in a mechanical silo before being moved to sun-drying beds. The total drying time is 8 days.