This coffee comes from Finca El Placer in Quindío, Colombia, where producer Sebastian Ramirez focuses on processing and developing flavor profiles, ensuring the highest quality in every batch. This caturra lot showcases the bright, fruit forward expression of a natural carbonic maceration process. Anaerobic fermentation in 200 liter tanks for 72 hours. Two-stage drying: 20 days for the initial drying period, and secondary drying for 5 days. The result is a cup layered with red berries, cocoa, and lemon, with a medium level of funkiness that adds intrigue without overwhelming balance. Supernatural features rotating natural process coffees. Natural process coffee involves slowly sun-drying the coffee beans inside the coffee cherry, harnessing the power of fermentation to impart natural sweetness and juiciness into your cup.