We are delighted to present this coffee from Pitalito in the Huila region of Colombia from a producer we met a few years ago in Medellin. This Caturra variety has undergone a Mosto Anaerobic fermentation and as a result offers a complex fruit-forward coffee. After fermentation the beans are transferred to mechanical driers, for 2-4 days, before a 15 day stabilization process.

We think Tropical Fruit, Banana, Tangerine, Rose & Lime