Following fermentation, the cherries undergo a drying phase lasting 30 to 35 days, influenced by solar intensity and luminosity. Subsequently, the cherries are sent to a local winery in Pitalito for tasting and verification, confirming that the initial process has imbued the desired notes and characteristic profile into the coffee.

With the Holidays right around the corner, we want to give y’all a bit more information on our latest collaboration. Our latest limited release offering is a curated collection of four experimental, co-fermented lots from our long time producer partner, Rodrigo Sanchez! Read on to find out more about Rodrigo, his work, and the co-fermentation process!

Have you ever seen the word “process” on a bag of coffee and not known why that was important? So did we at one time. We know that coffee grown in Colombia, for example, has a different taste than a coffee grown in Ethiopia, but why does a washed processed coffee from Colombia taste so different from a natural process coffee from the same place?