These farmers, most of whom continue a family tradition of coffee cultivation, are based at elevations up between 1,700 and 2,000masl and grow the varieties of Colombia, Castillo and Caturra.

For this natural process, the cherries are fermented for 38 hours, then dried for eight days on raised African beds under canopy.

The resulting cup is a citrusy fruit-bomb.

We recommend resting the coffee for 2 weeks, but we understand if you just can’t wait…