We're super stoked to have such high quality coffee's on our menu, We don't have much of these lots, so get in while you can, the cold fermentation natural is available on espresso and filter, and the double fermentation washed available only on espresso.
Crème Brûlée, Blueberry, Floral
ALTITUDE: 1,730 MASL
PROCESSING: COLD FERM. NATURAL
VARIETAL: PURPLE CATURRA
FARM OWNER: RODRIGO SÁNCHEZ
In 2015, Rodrigo started a new process called ‘Cold Fermentation’. This process consists in processing the coffee in a cooling room to extend its fermentation. The coffee stays in the cold room in grain-pro bags during 76 hours. After this time, it is thoroughly washed and goes to direct sunlight during its first 3 days and then is transported to the canopies to dry even further under shade for 23-25 days. This process helps achieve more diverse profiles and consistency in the cup.