El Naranjal, Colombia

“This coffee was harvested with tons of love and determination so it tastes absolutely great” says Juan to us. “This coffee tastes like dedication, peace and like the Andes mountains surrounded by the steam of the cauca river. This coffee tastes like everything that’s Caicedo, the absolutely best” he says in a romantic tone when selling his coffee to us. And we absolutely agree! This coffee was harvested in “cochadas” or small batches from monday to thursday, each one fermented separately for 110 hours passing the coffee juice created in the first batch to the new one to accelerate that fermentation process. “I hand selected it several times, because it’s a castillo so if there’s a green bean you will perceive immediately, I can not do that!” he says. After those hours of fermentation, he dried the cherries in sun driers beds until reaching 11% moisture for 4 weeks. This process is the result of studying the naturals for two years with the PEC program (Program for Specialty Coffee) We’re happy to share with you this incredible process with notes of Blackberry, chocolate and anise.