‍From the Eje Cafetero region of Colombia, this espresso lot was produced using an anaerobic natural process that enhances sweetness and body, delivering a profile with depth and clarity. The coffee comes from smallholder farms in the highlands where ripe cherries are selectively harvested for uniformity.

Cherries are dried using a controlled anaerobic natural fermentation, then sun-dried to preserve sugars and develop complex fruit character.

In cup this espresso delivers dark chocolate, red fruit, and brown sugar notes with rounded acidity and syrupy body.

Specs

Region: Eje Cafetero

Place: Colombia

Varieties: Castillo (likely)

Method: Anaerobic natural

Country of Origin: Colombia

Notes: Dark chocolate, red fruit, brown sugar

Altitude:not listed

Coffee Producer: Smallholder farms

Size: 250 g

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