This coffee is grown at Finca El Jardín in the Tolima region of Colombia at 1,857 meters altitude. Produced by Jorge Elias Rojas, a fourth-generation coffee farmer, this coffee is made from Bourbon variety beans processed using a honey method. The unique fermentation process involves 3 days of cherry fermentation before depulping, followed by 38 more hours of fermentation with mucilage left on for drying. The cup offers wine-like and jammy notes with raspberry jam sweetness and a creamy mango finish.
Located in Nashville, Tennessee, Crema Coffee Roasters is a zero-waste roastery and café that started in 2008. They are dedicated to creating welcoming spaces, roasting exceptional coffee, and inspiring a love for the entire coffee journey.
