The terroir is "textbook" high-quality Colombian coffee: clean, sweet oolong tea, citrus, and lively. Two of our team members were given the opportunity to visit El Tabor in person. The Farmer, Julio Muñoz, was born on this property and describes El Tabor as a "very traditional farm". This is one of the Roaster's Favorite coffees.
This Caturra was de-pulped and fermented for 24 hours, washed and dried slowly over 19 to 25 days. The result reflects both precision and attention to detail that you're sure to love.
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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.