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Vibrant notes of red fruit including grape, cranberry, raspberry, and strawberry blend with bright citrus and complex fruit notes to give the impression of tamarind. Sweetness akin to amber honey, raw sugar, or light caramel tempers the bright fruit into flavors reminiscent of watermelon, cherry pie, fruit liquors, and sangria. The cup finishes with notes of a fine, fruit forward, dark chocolate.

This coffee is a blend of two unique Colombian coffees. A honey processed Caturra varietal from Nariño makes up the majority of the blend.
Nariño was grown near the limit of coffee cultivation ~7200’, which imparts a great level of acidity, sweetness, and cup complexity. Once picked, the coffee was partially milled, leaving some of the fruit intact on the coffee seed (Honey Process) before undergoing a 48 hour fermentation followed by an 18 day drying process and 30 day rest before final milling. The results are bright, sweet, and almost surprisingly fruity.
The lot that composes the minority of this blend is also a single varietal, Caturron. Caturron is a descendant of Caturra that was recently discovered near the town of Acevedo in the Huila Department of Colombia. Caturron has gained in popularity because it is highly resistant to coffee leaf rust while having at least as much potential for high quality cups as its progenitor (arguably more.)
Grown by Luis Calderón on his farm Villa Betulia, the coffee underwent a 36 hour anaerobic fermentation followed by a 114 hour aerobic fermentation. It was then dried relatively quickly, over an 8 day period, at low temperatures. This helps preserve the unique flavors created by the fermentation. Resulting cups are intensely fruity with heavy fermentation notes.
While each coffee is delicious on its own, we think that the combination creates something even better than the sum of their parts.

This coffee benefits from moderate brew water and lower brew ratios. We recommend water around 200°F in a 1:15 or 1:16 ratio