From Finca El Paraíso in Piendamó, Colombia, a farm known for precise, innovative processing. The Castillo cherries are ozone-washed, pulped and combined with their own fermentation leachates, then go through a 72-hour double anaerobic fermentation followed by a thermal-shock process that builds sweetness and structure. The fermentation is started with kumis, a traditional Colombian fermented milk drink. The finished coffee contains no milk or dairy.
The cup is spice-forward, with a natural cardamom-like lift and buttery sweetness, all without additives.
Origin Piendamó, Colombia · Farm Finca El Paraíso · Variety Castillo · Process Double anaerobic, thermal shock · Size 12 oz
