Colombia Yellow Honey Carbonic Maceration Pimienta Experience:2 KILO BAG Sebastián Ramírez’s Watermelon Co-Ferment from

Sebastián Ramírez’s Watermelon Co-Ferment from Finca El Placer in Quindío

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this coffee by Pepe Jijon of Finca Soledad brings an exciting twist through the Sydra Anaerobic process

This Honey processed Geisha from Finca Los Angeles in Buesaco

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Colombia Yellow Honey Carbonic Maceration Pimienta Experience:2 KILO BAG Sebastián Ramírez’s Watermelon Co-Ferment fromFeaturing passion fruit, coconut, berry, and spice notes, this coffee is a vibrant addition to our collection. The beans are fermented for 120 hours with CO2 injection and macerated under bar pressure, followed by an 8 day drying period using both mechanical and sun drying methods. This careful and innovative processing ensures a rich and unique taste profile, perfect for those seeking a distinct and memorable coffee experience.