Origin: Colombia Miguel Jimenez
Flavor Notes: Dark Berries, Bubblegum
Roast Level: Light
Processing Method: Macerated Natural
This particular lot was grown at an altitude of 1800-1900 meters by 20 small scale producers under the direction and guidance of Miguel Jimenez. What makes this coffee truly special is the “maceration” done during the processing of the coffee cherries. Once the coffee cherries are picked, they are “floated” through troughs, allowing defect cherries to be removed. From there the cherries are sealed in an airtight drum to macerate for 2 days before they are dried on raised beds. Extensive quality control, paired with the experimental “maceration” processing method create a coffee that is truly unique in flavor.