COLOMBIA | DARKER ROAST

This Colombian coffee is sourced from smallholder farmers in Colombia’s renowned coffee-growing regions -- Cauca, Huila, Tolima, Nariño. These producers belong to cooperatives that prioritize traceability, quality, and sustainability above all. Coffee is processed using the traditional fully washed method where ripe cherry is picked, and pulped on the farm, and fermented in tanks for 26 to 36 hours. After the fermentation period, the parchment is washed in clean water and dried on parabolic beds for up to 20 days. The result is a clean, balanced cup with a round body, chocolate sweetness, and fruit-forward notes.