Ceremony Coffee Roasters

Colombia Finca La Praderita

From a 3-hectare farm in Santa Maria, Huila at 1,950m elevation, this washed coffee by second-generation farmer Jose Ignacio Cubillosa employs a distinctive local fermentation technique called "chocada"—cherries are floated and layered daily over multiple days, building a fermentation gradient that adds complexity. After washing and two days of sun-drying, the beans finish in a greenhouse for ~15 days. Expect vibrant tropical notes of pineapple, mango, and guava anchored by juicy mouthfeel, cane sugar sweetness, and citrus (yuza) brightness. A standout for its balance and versatility—excellent hot or iced.