Coffee

Produced by biochemical engineer Andrés Martinez Guerrero at his farms in Cauca, this unique semi-washed coffee begins with beer yeast and natural plants added directly during the harvesting process. The production then involves an initial 48-hour fermentation in closed tanks, followed by de-pulping and a secondary 24-hour fermentation to enhance its floral profile. To lock in its natural sweetness, the coffee is carefully dried over 12 to 18 days on raised sun beds across three distinct stages.

Why it tastes great:

This coffee is celebrated for its delicate balance and refined flavor profile. Its unique production process, which utilizes fermentation with beer yeast and natural plants, further enhances these characteristics to create a remarkably vibrant and floral cup.

If you love this type of coffee, you will love this Colombian Coffee:

- If you appreciate complex and experimental processing

- 48-hour fermentation with beer yeast and natural plantsIf you enjoy vibrant, floral-forward coffees

- Aromatic experience that highlights the varietal

- If you prefer coffees with refined sweetness and balanced cup profile