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Single variety Starting with a classic typica variety, the coffee is selectively hand picked when the cherries have developed 22 to 24 degrees brix (sugar content). Cherries are soaked in water for 5 hours to hydrate and separate floaters before fermenting in an anaerobic environment for 8 hours. The coffee is then depulped, leaving about 40% to 45% of the mucilage intact on the parchment. This mucilage covered coffee is allowed to ferment for another 6 or more hours without water. Finally, the coffee is washed with water and set out to dry on raised beds and constantly agitated for 18 to 20 days with a target humidity of 10.5%. Notes: Tropical notes of passionfruit, a juicy peach body, and green apple acidity. 10oz Our coffee bags are 100% biodegradable. Please remove the tin tie and label before disposal. Roasted in Los Angeles, CA

Grape

Lemongrass

Tamarind

Type

Single Origin

Origin

🇨🇴

Colombia

Roast

Light

Species

Arabica

Varieties

Typica

Process

Anaerobic Washed Fermentation

Altitude

0m

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store