La Pradera - Berry Infused Fermentación, Anaerobic Honey

About This Coffee

This coffee is produced by Felipe Archila at La Pradera farm in the Quindío region of Colombia at 1,600 meters altitude. The Castillo varietal undergoes a unique processing method combining anaerobic fermentation (72 hours with fresh red fruits and wine yeast) with the honey process. The cherries are hand-selected, fermented in plastic tanks under anoxic conditions with CO2, then pulped and dried on raised African beds with shade control. The result is a coffee with tasting notes of black forest cake, grape, lime, and white chocolate.

Origin

Quindío (Colombia)

Flavor Notes

Grape, Lime, Black Forest Cake, White Chocolate

Roast Level

—

Processing

Honey, Anaerobic Fermentation

Typology

Arabica

Castillo

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

View All Coffees Visit Website