Ripe Mango, red wine, and cognac.
One of the reasons why Colombia gained recognition for its extraordinary coffees in the mid-twentieth century was because of the way coffee was processed and washed. That is, the coffee was fermented in its mucilage and then washed before drying. The result is a very clean and soft cup of coffee. This process differentiates Colombian coffee from other major coffee exporters that processed most of their coffee using the natural method—the coffee cherry is dried and fermentantion occurs during this same drying process. Although natural processing does not always produce high cup quality, it can be done with great care, resulting in extraordinary and unique profiles with notes of wines and ripe fruits. In natural processing, fermentation occurs at a higher tempeture, raising the content of acetic and fatty acids responsible for this rich and unusual notes. Very little coffee in Colombia is processed in this way, so we’re excited to offer a rare, natural Colombian coffee—produced at our very own family farm in Santa Bárbara.