Roast style: Espresso
Region: Villamaria, Caldas
Variety: Colombia & Castillo
Altitude: 1,800 MASL
Process: Extended Fermentation
Cupping notes: Strawberry, cacao nib, lemon acidity
You might have seen this origin from us before–that’s because we’ve had their washed coffee as a component in our blends, and one of their natural lots as a featured single-origin earlier this year.
This time, we’re excited to share this extended-ferment coffee from the Villamaria association in Colombia. The coffee cherries underwent a 72-hour fermentation before being laid out on drying beds, where they were turned regularly for 15 days.