WINE COUNTRY. COFFEE COUNTRY. SOMETIMES THEY'RE THE SAME PLACE.
THE REGION
Pitalito sits at the southern tip of Huila, one of Colombia's most celebrated coffee-growing departments, where altitude, rainfall, and rich volcanic soils converge to produce coffees of remarkable complexity. Las Moras is grown between 1,700 and 1,900 metres above sea level — high enough for slow cherry development, long enough on the tree for sugars to concentrate into something genuinely special.
The name Las Moras means blackberries in Spanish. It suits this coffee perfectly.
THE VARIETIES
Three varieties contribute to this lot — Caturra, Bourbon Amarillo, and Colombia — each bringing its own character to the blend. Caturra for brightness and clarity. Bourbon Amarillo for sweetness and body. Colombia for resilience and depth. Together they create a profile that is layered without being complicated, expressive without being loud.
THE PROCESS
Las Moras is processed through a precise three-stage natural method that treats each cherry as an investment rather than a raw material.
On arrival at the processing station, cherries are washed, disinfected, and sorted — any immature or damaged fruit removed before anything else happens. What remains is only the best. Those cherries then undergo 24 hours of oxidation before depulping, allowing natural enzymes to develop aromatic complexity from the inside out. After depulping, the beans are thoroughly rinsed to remove mucilage, then moved into controlled mechanical drying — a homogeneous, precise process that locks in consistency and preserves everything the altitude and varieties worked so hard to create.
The result is part of Lohas' High Cup Score Regionals program — a selection reserved for lots that demonstrate genuinely superior cup quality.
IN THE CUP
Las Moras opens with a spritzy, white wine brightness — nectarine acidity that fizzes across the palate in the best possible way. It moves through sweet ripe lemon and cumquat, tart and alive, before a boozy, coating mouthfeel takes over, carrying tropical fruit and stonefruit notes through the mid-palate. The finish is long and grounding — malt and chocolate settling in like the last note of a song you didn't want to end.
Scored 88.75 by Bennett's internal cupping panel.
This is a coffee for people who love wine but drink coffee. Or coffee people who've always suspected the two aren't so different after all.
THE DETAILS
Origin: Pitalito, Huila, Colombia
Varieties: Caturra, Bourbon Amarillo, Colombia
Altitude: 1,700 – 1,900 masl
Processing: Natural — 3-stage with 24hr oxidation
Score: 86+
HOW TO BREW IT
As filter, Las Moras rewards a slightly cooler brew temperature — around 90–92°C — which lets the wine-like acidity shine without tipping into sharpness. It opens beautifully as it cools, so resist the urge to drink it too hot. As espresso, pull it a touch longer to balance that nectarine brightness with the chocolate body; it's a natural with milk but genuinely exciting as a black shot. Cold brew is also worth exploring — the stonefruit and malt notes become almost dessert-like over a long steep.
WHY WE CHOSE IT
An 88.75 speaks for itself. But what drew us to Las Moras wasn't just the score — it was the way this coffee manages to feel simultaneously bright and grounding, complex and approachable. That balance is hard to find. The white wine acidity alone would make it interesting; paired with that malt-chocolate finish, it becomes something you want to return to again and again. It's the kind of coffee that converts people — the one you hand to a friend who thinks they don't like specialty, and watch their expression change with the first sip.
WINE COUNTRY. COFFEE COUNTRY. SOMETIMES THEY'RE THE SAME PLACE.
THE REGION
Pitalito sits at the southern tip of Huila, one of Colombia's most celebrated coffee-growing departments, where altitude, rainfall, and rich volcanic soils converge to produce coffees of remarkable complexity. Las Moras is grown between 1,700 and 1,900 metres above sea level — high enough for slow cherry development, long enough on the tree for sugars to concentrate into something genuinely special.
The name Las Moras means blackberries in Spanish. It suits this coffee perfectly.
THE VARIETIES
Three varieties contribute to this lot — Caturra, Bourbon Amarillo, and Colombia — each bringing its own character to the blend. Caturra for brightness and clarity. Bourbon Amarillo for sweetness and body. Colombia for resilience and depth. Together they create a profile that is layered without being complicated, expressive without being loud.
THE PROCESS
Las Moras is processed through a precise three-stage natural method that treats each cherry as an investment rather than a raw material.
On arrival at the processing station, cherries are washed, disinfected, and sorted — any immature or damaged fruit removed before anything else happens. What remains is only the best. Those cherries then undergo 24 hours of oxidation before depulping, allowing natural enzymes to develop aromatic complexity from the inside out. After depulping, the beans are thoroughly rinsed to remove mucilage, then moved into controlled mechanical drying — a homogeneous, precise process that locks in consistency and preserves everything the altitude and varieties worked so hard to create.
The result is part of Lohas' High Cup Score Regionals program — a selection reserved for lots that demonstrate genuinely superior cup quality.
IN THE CUP
Las Moras opens with a spritzy, white wine brightness — nectarine acidity that fizzes across the palate in the best possible way. It moves through sweet ripe lemon and cumquat, tart and alive, before a boozy, coating mouthfeel takes over, carrying tropical fruit and stonefruit notes through the mid-palate. The finish is long and grounding — malt and chocolate settling in like the last note of a song you didn't want to end.
Scored 88.75 by Bennett's internal cupping panel.
This is a coffee for people who love wine but drink coffee. Or coffee people who've always suspected the two aren't so different after all.
THE DETAILS
Origin: Pitalito, Huila, Colombia
Varieties: Caturra, Bourbon Amarillo, Colombia
Altitude: 1,700 – 1,900 masl
Processing: Natural — 3-stage with 24hr oxidation
Score: 86+
HOW TO BREW IT
As filter, Las Moras rewards a slightly cooler brew temperature — around 90–92°C — which lets the wine-like acidity shine without tipping into sharpness. It opens beautifully as it cools, so resist the urge to drink it too hot. As espresso, pull it a touch longer to balance that nectarine brightness with the chocolate body; it's a natural with milk but genuinely exciting as a black shot. Cold brew is also worth exploring — the stonefruit and malt notes become almost dessert-like over a long steep.
WHY WE CHOSE IT
An 88.75 speaks for itself. But what drew us to Las Moras wasn't just the score — it was the way this coffee manages to feel simultaneously bright and grounding, complex and approachable. That balance is hard to find. The white wine acidity alone would make it interesting; paired with that malt-chocolate finish, it becomes something you want to return to again and again. It's the kind of coffee that converts people — the one you hand to a friend who thinks they don't like specialty, and watch their expression change with the first sip.
