Highly fermented, this caturra variety was processed using a method called carbonic maceration: a wine processing technique that highlights sweetness and sugars over variety and terroir. This coffee fermented for 200 hours and then dried naturally for an additional 25 days. This is, for sure, the most exotic coffee we will carry this year. It’s incredibly sweet, and tastes like candy. Do not expect traditional flavors here, you won’t find them.
Origin: Colombia - Antioquia
Process: Carbonic Maceration
Altitude: 1800 meters above sea level
Notes: Bitter Sweeet, Chocolate, Black Currant, Cinnamon, Dark Chocolate, Juicy, Raisins, Red Grape, & Strawberry.