Miller Walles Cruz, Colombia

We’re excited to introduce Huila producer Miller Walles Cruz. Miller brings a strong processing game to his unique-terroir coffees, with intense, stone-fruited results. You'll be as hooked as we are.

Roast Profile

Light

Dark

Flavor Profile

Citric

Earthy

A once sugarcane farmer, now coffee producer, Miller Walles Cruz (and his farm La Morelia) arrived on our radar as part of the Manos Al Grano Project (Pickers Project), in which our exporting partner Azahar hires and trains salaried pickers at fair, government regulated wages to pick the highest quality fruit possible. Miller is a new producer on our roster and one we're hoping to invest in long-term.

Varieties

Bourbon, Colombia, Tabi

Roast

Light

Processing Method

Rested in cherry 24 hours, 48 washed fermentation, post-fermentation soak.

Drying Method

Raised Beds

When Miller and his family planted La Morelia from scratch two decades ago, the land was wild. Leaving a portion of the land as protected, biodiverse forest, La Morelia's ten farming hectares are planted primarily with Colombia variety, along with Caturra and a small plot of Tabi and Pink Bourbon. To enhance fruitiness, Miller rests his coffee a day in its cherry before a 48-hour fermentation and a post-fermentation soak (more common in places like Kenya than here.)