This caturra variety coffee comes from Finca El Placer in Quindío, Colombia, produced by Sebastian Ramirez. It is processed using natural carbonic maceration with anaerobic fermentation in 200-liter tanks for 72 hours, followed by two-stage drying (20 days initial, 5 days secondary). The cup features red berries, cocoa, and lemon with a medium funk level, balancing fruitiness with fermented complexity.
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.
