Grown at elevations between 1,700 and 2,200 metres above sea level in the mountainous Palestina area of Huila, El Silencio undergoes a carefully controlled, yeast-inoculated double-phase washed process designed to develop aromatic complexity while preserving clarity, structure and balance.
The process begins with freshly harvested cherries undergoing flotation to remove lower-density fruit. The selected cherries are then cooled to approximately 10°C, helping stabilise the fruit and slow early microbial activity before pulping.
Once pulped, the coffee enters its first fermentation phase, resting in open tanks with the mucilage intact for approximately 12 to 24 hours. During this stage, naturally occurring microorganisms begin breaking down sugars within the mucilage, contributing to the initial development of flavour and aromatic compounds.
For the second phase, the coffee is transferred to sealed fermentation tanks and inoculated with selected yeast cultures, primarily Saccharomyces cerevisiae, a species commonly used in baking and winemaking. Fermentation continues for approximately 48 to 72 hours under stable conditions, encouraging the formation of aromatic compounds, including esters, which can contribute to the coffee's expressive fruit and floral character.
Following fermentation, the parchment is thoroughly washed to remove the remaining mucilage before being dried under carefully controlled conditions. Low, stable drying temperatures help preserve the coffee's clarity, balance and consistency.
In the cup, El Silencio reveals an elegant combination of mango, physalis and lemon verbena. Mellow tropical acidity brings freshness to its juicy golden-fruit sweetness, while a creamy texture creates a soft, rounded mouthfeel. A distinctive citrus-herbal finish adds refinement and length.
A beautifully considered approach to processing that allows the remarkable character of Ombligon to shine, bringing together expressive fruit, aromatic complexity and the elegance of a carefully prepared washed coffee.
