Colombia’s reputation for innovative processing methods and the vibrant flavours they can enhance continues to grow, and this coffee is our latest example of why.

Technically classed as a washed coffee, this lot went through extensive processing:

1 - 16-hour cherry oxidation (exposure to oxygen - similar to a natural or honey process)

2 - 38-hour anaerobic (oxygen-free) fermentation in sealed tanks

3 - 12-hour bean and mucilage oxidation (exposure to oxygen to boost complexity and sweetness)

4 - A 24-hour fermentation with coffee mosto (similar to mosto in the context of wine-making)

5 - A thermal shock wash (hot water first, then cold).

The intention of reintroducing mosto is to enhance the flavour profile with additional complexity, more funky fruit notes and syrupy textures. The result is a cup with notes of sweet baking spices, stewed fruit and a smooth, buttery mouthfeel. Phwoar.