Overview: This washed Colombia has a deep body of dark chocolate with artificial grape notes and sparkling mouthfeel that reminds the grape soda, following with cinnamon notes in the aftertaste. Depending on the equipment and many other factors involved in the roasting, we noticed in the past how high-moisture coffees have great flavor complexity in them. In this case, it's a grape soda and delicious dark chocolate that reminds us of eating a milk chocolate candy bar. It's more grape-forward on a drip but very dark chocolate and marshmallow vibrant as an espresso option. In our opinion, this washed Colombia shines the most on Chemex with grape soda sparkle and dark chocolate complimenting each other. More Info: Northern Huila is known to have one harvest a year from May through July when other regions of Colombia are harvesting most of the year. Southern Huila’s harvest season is much later in the year, most cherry is collected between November and December, we were able to contract this incredible coffee from the advice of Gabby Wright from Red Fox Coffee Merchants who cupped those all-new Colombia arrivals on pre-shipping samples and were able to navigate us to the lot that we would enjoy the most. Ramiro Suarez comes from Tarqui in Huila, he has been producing coffee for 25 years. He has been in the coffee game for quite some time and received special training in cultivating and processing specialty coffee in 1978. Yet he is always looking for more ways on improving his processes and finding ways to increase capacity on the drying beds. His farm is 15 hectares with 13 hectares reserved for growing coffee. Finca El Bosque ‘The Forest’ was inspired by the land, which is heavily forested, great for slow matured cherry and biodiversity. One could say, Huila is always blooming and each microclimate can be attributed to its quality, however, it is truly the work of the producers who meticulously harvest ripe, red cherries during those months along with a refined profit.

Overview: This washed Colombia has a deep body of dark chocolate with artificial grape notes and sparkling mouthfeel that reminds the grape soda, following with cinnamon notes in the aftertaste. Depending on the equipment and many other factors involved in the roasting, we noticed in the past how high-moisture coffees have great flavor complexity in them. In this case, it's a grape soda and delicious dark chocolate that reminds us of eating a milk chocolate candy bar. It's more grape-forward on a drip but very dark chocolate and marshmallow vibrant as an espresso option. In our opinion, this washed Colombia shines the most on Chemex with grape soda sparkle and dark chocolate complimenting each other. More Info: Northern Huila is known to have one harvest a year from May through July when other regions of Colombia are harvesting most of the year. Southern Huila’s harvest season is much later in the year, most cherry is collected between November and December, we were able to contract this incredible coffee from the advice of Gabby Wright from Red Fox Coffee Merchants who cupped those all-new Colombia arrivals on pre-shipping samples and were able to navigate us to the lot that we would enjoy the most. Ramiro Suarez comes from Tarqui in Huila, he has been producing coffee for 25 years. He has been in the coffee game for quite some time and received special training in cultivating and processing specialty coffee in 1978. Yet he is always looking for more ways on improving his processes and finding ways to increase capacity on the drying beds. His farm is 15 hectares with 13 hectares reserved for growing coffee. Finca El Bosque ‘The Forest’ was inspired by the land, which is heavily forested, great for slow matured cherry and biodiversity. One could say, Huila is always blooming and each microclimate can be attributed to its quality, however, it is truly the work of the producers who meticulously harvest ripe, red cherries during those months along with a refined profit.