Huila Columbia - CANDY BLAST - Natural Process Co-Ferment

265 SEK

If you are intrigued already just by the picture, then you are on the side of folks who are down to get a little crazy. This bad boy ain't for everybody, but for those of you who know what you're getting into, this is a fun coffee that tastes like nothing you've tried before. PROCESS This coffee undergoes a complex process: 48-hour anaerobic pre-fermentation, 5-day watermelon fermentation, sun and mechanical drying, and a 30-day stabilization. PRODUCER Brayan Alvear 'Brayan, a proud Acevedo native whose destiny was shaped by the coffee-rich soil of San Adolfo, Huila, Colombia, soaked up coffee wisdom from his father’s after-school lessons, igniting a passion that now fuels his quest to share his prized coffee cherries with the world alongside 60 others, including his family; with the help of Forest and the Ancla processing facility, Brayan transforms his beans into flavor profiles that will amaze, all in pursuit of his dream to spread the rich, bold taste of San Adolfo Huila’s finest brews far and wide.'' FARM Las Palmas

Origin

Colombia Huila

Process

anaerobic