كولومبيا، جايتانيا

The anaerobic natural process really comes through—there's this deep, almost fruity complexity that I haven't found in other coffees from Tolima, and the 1,700-1,900 masl altitude gives it a bright, clean finish. I brewed it as a pour-over this morning and the cup was surprisingly smooth with zero b

Opening the bag hit me with this wild, almost boozy fruit smell that I wasn’t expecting from an anaerobic natural. Brewed a cup as a pour-over and the body was thick and syrupy, with this deep sweetness that lasted well past the last sip. I’ve already ordered another kilo.

This bag disappeared way faster than I expected, the anaerobic natural process giving it a depth I wasn’t ready for. At 1,700-1,900 meters, you really taste that altitude in the cup—clean and bright with a wild, fruity edge. I’m already hunting for my next order.