Las Moras · Espresso

Experience a vibrant and expressive specialty espresso coffee from the famed Pitalito region of Huila, Colombia. Grown at high altitudes of 1700–1900 MASL, this natural‑processed espresso showcases the rich heritage, meticulous craft, and exceptional growing conditions that define Colombia’s most celebrated coffee region.

Las Moras is produced from a mix of Colombia, Castillo and Caturra varietals, cultivated by skilled farmers who follow a rigorous, quality‑focused workflow. This lot undergoes a carefully managed natural process, beginning with washing and disinfecting the cherries to remove defects, followed by a 24‑hour oxidation period that enhances aromatic complexity. After de‑pulping and rinsing, the coffee is dried through a controlled mechanical process that preserves sweetness, fruit intensity, and structural clarity — ideal for espresso.

The result is a standout coffee from Lohas’ High Cup Score (HCS) Regionals, offering exceptional flavour depth and a uniquely tropical profile that shines in both straight espresso and milk‑based drinks.

A high‑acidity, fruit‑forward specialty espresso with flavours of tropical guava, pineapple, and pink grapefruit. A juicy mouthfeel carries crisp fruity acidity through a long, clean finish, delivering a refreshing and expressive espresso experience.

Origin: Colombia

Region: Pitalito, Huila

Producer: Las Moras

Varietal: Colombia, Castillo & Caturra

Altitude: 1700-1900 masl

Process: Natural

Roast Level: Medium (Optimised for Specialty Espresso)

Dose: 22.5g

Yield: 40ml

Time: 30–32 seconds

Proudly West Melbourne

Proudly roasted in Ravenhall, West Melbourne. Every batch is crafted for freshness, flavour and the coffee‑loving community we serve.