NEW FOR SUMMER 2024!

Introducing a fresh new Colombia from second-generation producer Juan Dario Gomez of Isnos, Huila, Colombia.

Its unique processing begins with hand picking ripe cherries, followed by a 72-hour fermentation with lactic acid bacteria (yeast-inoculated is a more common fermentation method). The microbes break down carbohydrates in the cherry and the lactic acid they produce prevents the growth of mold, which can easily ruin natural (sun dried) coffee. The result is a uniquely tart tropical fruit-imbued cup—its acidity is sparkling and bubbly, rather than sour, and it has plenty of the red fruit sweetness we look for in a Colombian coffee. It's really special while also being very drinkable and clean.

Notes of ripe strawberry, cherry, baking spice, and citrus peel.

Light-medium roast.

Label artwork by Albuquerque's Heather Bergerson.

Don't miss this limited edition offering!