Colombia Pineapple & Raspberry Co-Ferment ARCHIVED followed by careful drying over

followed by careful drying over 15 days

This Colombia Decaf Geisha is a special project combining washed Geisha lots from Jose Gomez of Finca El Paraiso and Pablo Andres Guerrero of Hacienda El Obraje in Nariño

rose like floral quality layered with deep notes of cherry and ripe plum

strawberry

Colombia Pineapple & Raspberry Co-Ferment ARCHIVED followed by careful drying overExperience a vibrant Colombian coffee from Fresno, Tolima and San Adolfo, Huila. Grown at 1,750 meters, this CastilloCaturraColombia blend undergoes a unique PineappleRaspberry Cofermentation. The cherries first undergo a 24 hour pre fermentation in a plastic bag, then 24 hours in cherry, before being depulped and fermented for 5 days with dehydrated, ground fruit for intense flavor development. Dried for 10 daysplus a 5 day stall to lock in