This natural process coffee comes from Finca Chapatà, operated by the Cooperativa de Caficultores de Anserma in Colombia, founded in 1967. The cooperative provides small producers with shared infrastructure and a centralized wet mill for higher-level processing. Ripe cherries are hand-sorted and aerobically fermented for 36 hours in temperature-stable rooms. The coffee is gently dried at controlled temperatures of 35–40°C, stabilized in GrainPro, and milled specifically for natural lots to preserve clarity and structure. The natural process involves slowly sun drying coffee beans inside the cherry, using fermentation to impart natural sweetness and juiciness.
Based in Brooklyn, New York, Superlost Coffee is a unique roastery that blends specialty coffee with art. For each new single-origin coffee they release, they commission a different artist to design the bag, creating a new piece of art for every batch. They are committed to roasting high-quality, traceable coffee while providing a platform for emerging artists.
