La Cabana

Danilo Perez is a 5th generation coffee farmer, following in the footsteps of his father, Gilberto Pérez who founded Alma Del Huila group. Danilo moved to Australia after finishing school, he returned to the family business with a new appreciation for modern coffee consumption, transitioning the focus of the business to experimental natural and honey processes.

Danilo and all the farmers of Alma Del Huila firmly have the environment in sight. Alongside growing coffee they also work hard to preserve the local habitat. The Pérez family maintains six hectares of native forest on the farm to protect a vital local water source, they encourage sustainable agricultural practices through staggered planting of food crops, and small-scale livestock rearing to ensure food security. The farm is also home to wildlife such as opossums and armadillos, supported by conservation education and a commitment to preserving natural habitats.

This 200-hour anaerobic natural starts by taking the ripest fruit they then seals it into air-tight containers to control the exposure to oxygen. where it remains for 8 days, once the time is right the coffee is removed from the contrainer’s and placed out on beds till the internal moisture reaches around 11%,. Once this is reached the coffee is then hulled and polished before it is placed into sacks for export.