The terroir of this coffee is a "textbook" expression of what a high-quality Colombian coffee tastes like: clean, sweet oolong, citrus, and lively.Â
This particular lot was depulped and fermented for 24 hours, then washed and dried slowly over 19 to 25 days. The result is a coffee that reflects both precision and progress, and is an excellent example of a traditional washed coffee.Â
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We roast with enthusiastic detail, ensuring each bean’s varietal, soil condition, altitude and harvesting method come through in each cup. We’re passionate about our coffee — How we brew, why we brew, and everything in between.