Roasteries / Mazelab Coffee / LA GAVIOTA
LA GAVIOTA
Mazelab CoffeeLabel tasting notes
Cherry, pear, milk chocolate, caramel
Estimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
La Argentina, Huila
Altitude
1,900 masl
About this coffee
A family coffee project in the municipality of La Argentina, Huila, at 1,900 metres. Leider Iván Benavides and Andrea Marcela Ferreira started it in 2017, over time pulling out the original Castillo and replanting with more expressive genetics — the farm now carries Pink Bourbon, Papayo and Catimor, with a second nearby plot, El Cedro, planted in 2025. This is the Pink Bourbon from the 2026 harvest: hand-picked, floated and depulped, fermented 48 hours in dry open tanks, washed, then dried 26 days on the marquesina down to 11% moisture. Complex and floral — cherry, pear, milk chocolate and caramel over a clean, full citric acidity and a long sweet finish. Source: mazelabcoffee.com
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