Country of Origin: Colombian

Region: Tangua, Nariño

Altitude: 2000-2200 masl

Varietal: Catimor

Process: Washed 

What We're Tasting: Delicate note of red apples, red grapes and honeydew melon, with a smooth sweetness and tea-like mouthfeel. Best served as a filter or pour-over.

Pablo and his team carefully hand-select only the ripest cherries before sorting and floating them at El Obraje farm to remove underripe or defective fruit. The cherries then undergo a 30-hour underwater fermentation, allowing sugars and organic acids to develop and create greater sweetness and complexity while maintaining the coffee’s character. 

After fermentation, the cherries are pulped and thoroughly washed before being dried on raised beds. The team closely monitors the drying process, aiming for a final moisture content of 9.5–11% to preserve quality and stability.