Matambo is a specialty coffee produced by a group of dedicated small scale coffee producers from Gigante, Huila. Nestled along the western slopes of the Eastern Cordillera, the region's unique microclimates, high elevations and abundant water create ideal growing conditions. Farmers selectively handpick ripe cherries, which are typically pulped the same day and wet-fermented for 24–36 hours before being washed and sorted. The coffee is then slowly sun dried for 15 to 20 days on covered patios.
With a washed process, it offers a rich cup with notes of milk chocolate and cane sugar sweetness, layered with browned butter and a subtle hint of orange peel.
