This coffee is a single-origin offering from the Beunos Aires farm in the Huila region of Colombia. It is a Yellow Papayo variety processed using a thermal shock washed method. The coffee undergoes a multi-stage fermentation process, including 36 hours in the cherry and 48 hours after de-pulping, followed by a hot water wash and shade drying. The flavor profile features notes of guava, demerara sugar, and tropical fruit.
Little Wolf Coffee, founded in 2016 in Ipswich, MA by Chris and Melissa, is a specialty roastery and café that champions light‑to‑medium roasts to showcase a bean’s natural flavors, never over-roasting to mask them. They roast in small, intentional batches early in the week.
