Maria has been around coffee her entire life- the child of coffee growers, she worked as a coffee quality analyst in Cauca before making the turn back to coffee production. In her drive to excellence, she began working with Forest at their academy and with the Condor project, which aims to uplift women producers in the oft male-driven industry. On a farm that grows a range of varieties from gesha to papayo, this particular lot is pink bourbon. After picking and sorting, the coffee undergoes a 24 hour pre-fermentation in cherry, followed by a 36 hour anaerobic fermentation with mucilage before being dried. This is another example of what we've been speaking to of late, with processing becoming more complex and not falling neatly into the same boxes they used to. This coffee is called "semi-washed,” but we're finding it more useful to share more specific processing information so the catch-all terms don't leave you lacking information.

Maria has been around coffee her entire life- the child of coffee growers, she worked as a coffee quality analyst in Cauca before making the turn back to coffee production. In her drive to excellence, she began working with Forest at their academy and with the Condor project, which aims to uplift women producers in the oft male-driven industry. On a farm that grows a range of varieties from gesha to papayo, this particular lot is pink bourbon. After picking and sorting, the coffee undergoes a 24 hour pre-fermentation in cherry, followed by a 36 hour anaerobic fermentation with mucilage before being dried. This is another example of what we've been speaking to of late, with processing becoming more complex and not falling neatly into the same boxes they used to. This coffee is called "semi-washed,” but we're finding it more useful to share more specific processing information so the catch-all terms don't leave you lacking information.