This coffee is from El Roble farm in the Pitalito region of Huila, Colombia, grown at 1,650 meters altitude. The farm is managed by Anayibe Ortíz, who inherited it from her parents and now runs it with her three children. It features Pink Bourbon and Geisha varieties, processed using a washed method with a two-stage fermentation: cherries ferment for 24 hours, are depulped, then ferment for another 36 hours before washing and drying on raised beds. The result is a bright, punchy coffee with sweet floral notes, featuring tasting notes of rainier cherry, lime, and wildflower honey.
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.
