This is a fantastic Colombian coffee from the Santa Barbara Estate in Antioquia Colombia! The coffee was sundried like an Ethiopian instead of the traditional washed process, and it made it taste bright and fruity and tart. The “natural process” method instead of traditional “washed processed” means that the coffee fruit was allowed to remain on the bean for longer than normal, which causes the sugars and fruitiness to soak into the bean. As a result, this coffee tastes nothing like other Colombia coffees -- a little bit tart and juicy with flashes of key lime, berries, kiwi, green grape, and a bright winey acidity that dances on your tongue. It's our favorite coffee in the shop!