A vibrant and clean cup from the highlands of Risaralda, this Caturra lot underwent an innovative Nitro Washed fermentation developed by Julio Quinceno. By combining yeast cultures, nitrogen injection, and controlled temperature shifts, the result is a juicy and candy-like profile with notes of honeydew melon, strawberry, vanilla, and watermelon. High-impact processing meets surprising clarity in this sweet, fruit-forward coffee.
Montanas de Oro – Lavado Crema
Medium body and acidity, with notes of chocolate, vanilla, and floral undertones—crafted using the Lavado Crema (washed) process to bring out the coffee’s natural sweetness and balance.
Jairo Arcila – Honey Lychee
Sweet and intense with notes of lychee, cacao powder, and floral undertones—crafted through a 72-hour dry anaerobic fermentation with lychee and wine yeast, followed by honey processing and raised-bed drying.
Amandin – Experimental Blend
Blendul Amandin este o cafea de specialitate sofisticată, cu un profil rafinat ce include note de turtă dulce, rom de cafea și afine, învelite într-un strat de ciocolată cu lapte. Acest blend este dulce, accesibil și oferă o experiență de cafea complexă, dar ușor de apreciat.