Colombian Decaf (Central America) Coffee this anaerobic microlot brings added

this anaerobic microlot brings added depth and subtle fruit complexity while maintaining balance and structure

and cooked grapefruit flavors with tart acidity and good sweetness—reflects both the terroir of Kayanza and the unique anaerobic washed process enhanced by Cima yeast fermentation

careful drying

this exceptional coffee is well suited for pour-over

crafted with precision

Colombian Decaf (Central America) Coffee this anaerobic microlot brings addedSouth Central America Process Washed Decaf Process: EA Variety** Common Colombian Varieties: Castillo, Caturra and Colombia Elevation 1400 2000 MASL Region Huila Country Colombia Harvest Main Crop: October December Fly Crop: June August Cupping Notes: Sweet and tart with toffee, lime and cocoa flavor. More about the the Colombia Washed Process Colombia is best known for its Washed coffees. While the processing details might vary slightly from farm to