This coffee was sourced through Cofinet. Cofinet specialise in the sourcing and export of Colombian coffees (as well as the growing...with coffee having been a family business for over 80 years!).

The coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature- controlled conditions until ideal moisture content was achieved.

This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.

For us, the work done on the farm is so evident in the roasting and consequently, in the cup. It has great uniformity, allowing us to control the roast more evenly, really pushing sweetness and maintaining the acidity that gives the coffee a bright, clean finish