This coffee is produced by Faver Ninco on his Costa Rica farm in Santa María, San Joaquín, Huila, Colombia at 2,100 meters altitude. The 10-hectare farm has 2,000 coffee trees with over eleven varieties. Cherries are handpicked selectively for fully ripe fruits. Processing involves 24-30 hours initial fermentation, depulping, then 60-80 hours anaerobic fermentation. The coffee is washed once, leaving a thin layer of mucilage to enhance body and fruit notes, and dried in marquesina for 10-15 days.
Dayglow is not just a roastery but a highly curated coffee subscription service and cafe with locations in the US. They are known for featuring a "glow-in-the-dark" selection of the most exciting and innovative roasters from around the globe. Their own roasting is often experimental, pushing the boundaries of what coffee can be.
