We are so excited to introduce our first coffee from the fine folks at Cafe Tio Conejo. They represent some of the best coffee producers in Colombia to connect growers and roasters in a meaningful and sustainable way. We first connected at SCA Expo and have since formed a partnership based on high quality coffee, sustainability, and friendship. Our first coffee from Tio Conejo comes from producer Wilton Benitez and it is simply put, one of the most unique coffees we have ever tasted. The unique process at the farm level. This coffee is a double anaerobic coffee. The process begins with a strict sorting of the coffee cherry to get 95% of the highest density and ripest cherries. After this, the coffee cherries are cleaned with Ozone gas and UV lights. The beans are then exposed to water at 80 Celsius degrees. It follows the first fermentation in immersion stage where one yeast is inoculated and the PH of the water is adjusted to 6. After approximately 24 hours, the beans are then exposed to water at 80 Celsius degrees. After this, the beans are pulped and placed in controlled fermentation bioreactors with no presence of oxygen. The PH of the water is adjusted to 5 and the beans remain for 36 hours.