This coffee comes from Las Gaviotas coffee collective in Colombia, specifically from the Piedmonte Farm in Santander. It features the Sudan Rume variety, picked during the main harvest in February. The processing method combines eco-washed techniques with innovative cold fermentation. Cherry fermentation begins during transport, then continues in a dark cellar room at 15-17°C for 72 hours with microbiome slurry application to intensify authentic organoleptic notes. The coffee is pulped with an eco mill and dried in solar-powered dehydrating cameras for 7 days. The flavor profile includes citrus, herbs, spices, and sweet fruit-forward notes characteristic of Sudan Rume genetics.
