Where is it from?

Tres Cielos, Monserrate, Pitalito, Huila, Colombia

Located in Monserrate village, Pitalito, in the Huila region of Colombia, Tres Cielos Farm sits at 1,720 metres above sea level, surrounded by an environment shaded by native trees.

Marlon Rojas represents the third generation of his family dedicated to coffee production. After beginning his professional career away from the countryside as a commercial pilot, his deep connection to his roots eventually brought him back to coffee, transforming his family heritage into a long-term life project.

Under his leadership, the farm has evolved into a place where tradition and innovation coexist harmoniously. His approach combines technical precision with respect for inherited knowledge, with a strong focus on quality, consistency, and positive impact for both the local community and coffee lovers around the world.

This philosophy is reflected in this Wush Wush lot, which showcases a juicy and expressive tropical cup, with notes of passion fruit and red fruits, supported by a bright acidity with grapefruit characteristics.

Fermentation & Processing:

Washed Anaerobic, Double Fermentation 

This coffee undergoes a controlled double-fermentation process, designed to develop sweetness, aromatic complexity, and clarity in the cup.

After harvesting, the cherries undergo a first controlled fermentation lasting 24–36 hours in a carefully monitored environment. Both pH and temperature are precisely controlled to encourage the development of complex aromatic compounds.
Once the desired fermentation point is reached, the cherries are depulped under clean and controlled conditions, helping to preserve the coffee’s sweetness and clarity.

The coffee then undergoes a second 48-hour fermentation submerged in water, under aerobic conditions. This stage promotes uniform development and contributes to a more balanced cup profile.
After the second fermentation, the coffee is thoroughly washed and dried to stabilise the sugars and achieve a clean and expressive final profile.

This double-fermentation approach enhances the coffee’s sweetness and bright acidity while maintaining a refined and balanced structure.