A new coffee has arrived from Risaralda, a region known for fostering a diverse and dynamic coffee culture.
The process for this coffee begins with the careful selection of fully ripe cherries, followed by precise temperature-controlled processing. After depulping, the coffee undergoes 10 to 12 hours of oxidation before being transferred to a bioreactor, where it is combined with starter cultures and carefully selected yeast strains.
The result is a coffee that redefines expectations — bursting with vibrant fruitiness and a complexity reminiscent of a fruit basket. Notes of melon, pear, and green apple shine through, with the flavors evolving beautifully with temperature changes and aging.
Enjoy this exciting new expression from Risaralda.
