WHY THIS COFFEE? We love when a washed coffee gives fruitiness like this one because it's presented in such high-definition clarity. We partnered with Juliana Guevara and Wbeimar Lasso for EXP014: pink lemonade and brought this one in for its acidity and lovely fruit-forward characteristics. It's rare to find SL-28s outside of Kenya, so enjoy this one from Colombia. More on this coffee's processing: This washed SL-28 microlot was hand-picked by La Terraza's permanent labor force, who Juliana and Wbeimar consider well-calibrated to the ripening patterns of each cultivar. After picking, the coffee was depulped and fermented for 40 to 56 hours in concrete tanks. Once fermentation was complete, the parchment was washed clean and sun-dried on a combination of patios and toldos, a traditional Colombian rooftop awning designed specifically for coffee drying. Drying took between 16 and 24 days per day lot. COFFEE DETAILS Producer: Juliana Guevara and Wbeimar Lasso Location: Colombia (Huila), La Argentina, La Terraza Estate Varietal: SL-28 Processing: washed Green cost: $11.41/lb Percentage paid to producers: 80% BREW GUIDE How long to rest: This one is borderline light/ultralight at 98 Agtron. You should wait three weeks for it to degas and begin its peak. We taste: We get cooked pear with a nice syrupy full body and citric acidity.

WHY THIS COFFEE? We love when a washed coffee gives fruitiness like this one because it's presented in such high-definition clarity. We partnered with Juliana Guevara and Wbeimar Lasso for EXP014: pink lemonade and brought this one in for its acidity and lovely fruit-forward characteristics. It's rare to find SL-28s outside of Kenya, so enjoy this one from Colombia. More on this coffee's processing: This washed SL-28 microlot was hand-picked by La Terraza's permanent labor force, who Juliana and Wbeimar consider well-calibrated to the ripening patterns of each cultivar. After picking, the coffee was depulped and fermented for 40 to 56 hours in concrete tanks. Once fermentation was complete, the parchment was washed clean and sun-dried on a combination of patios and toldos, a traditional Colombian rooftop awning designed specifically for coffee drying. Drying took between 16 and 24 days per day lot. COFFEE DETAILS Producer: Juliana Guevara and Wbeimar Lasso Location: Colombia (Huila), La Argentina, La Terraza Estate Varietal: SL-28 Processing: washed Green cost: $11.41/lb Percentage paid to producers: 80% BREW GUIDE How long to rest: This one is borderline light/ultralight at 98 Agtron. You should wait three weeks for it to degas and begin its peak. We taste: We get cooked pear with a nice syrupy full body and citric acidity.