Chocolate Digestive | Marmalade | Hazelnut Altitude | 1500-1980 masl Process | Washed Variety | Castillo, Catuai, Caturra, Typica   This is our first single origin from Colombia in a while and it's a real choco treat! Situated in Huila, just on the border with Tolima, Santa Rita is a town surrounded by smallholder farmers, 84 of whom contributed to this delicious organic coffee. These producers work together with Asociación de Productores, Transformadores y Exportadores de Café Del Municipio de Aipe (or Asopcafa), an organisation set up in 2013 by 88 farmers to develop coffee farming in the Aipe municipality. After years of conflict between the Colombian government the FARC guerillas, Asopcafa aimed to improve agricultural conditions in the area that had been hampered by the effects of war, lack of government infrastructure and conflict-caused migration. Each smallholder has about 3.5 hectares of land and uses the processing facilities available on their individual farms. After floating and sorting, the coffee is pulped and fermented for 30 hours. Then it’s washed and dried in solares (covered tents) or rooftop elbas and raked regularly for 12 to 18 days until dry. It makes for a lovely cup!