Seasonal Release | Colombia Finca Costa Rica

On its 10 hectares of land, Faver Ninco has created something extraordinary: a true botanical garden dedicated to coffee. With more than eleven carefully selected and cultivated varieties, the farm embodies the biodiversity and potential of Huila coffee at its finest expression.

The harvested cherries are immediately transported to the farm's wet mill, where they begin a controlled fermentation process. First, they remain in plastic containers for 24 to 30 hours, after which they undergo depulping. Then, the parchment coffee, still covered in mucilage, enters a second stage of anaerobic fermentation, lasting between 60 and 80 hours in hermetically sealed plastic containers. At the end of this period, the coffee is washed once with clean water, intentionally leaving a thin layer of mucilage on the beans. This hybrid approach, which combines elements of both washed and honey processing, helps develop complex sensory profiles, with enhanced body and pronounced fruity notes.

 

Notes: Mango, cherry, lemonade

10oz 

 

This coffee bag is compostable. 
Please remove label and valve before discarding.

Roasted in Los Angeles, CA