We’re thrilled to release this washed Caturra microlot grown by German Peña on his farm El Roblar in Huila, Colombia. The coffee was handpicked and density-sorted by flotation before undergoing a two-stage fermentation. Whole cherries were fermented for 12 hours, followed by depulping without water and a further 24-hour fermentation on the parchment. Drying took place slowly under a marquesina, allowing for controlled moisture reduction and a clean, structured cup. This is exactly how we want our coffees to be processed and the result is exceptional. In the cup we taste complex florals, stone fruit and black tea. This coffee is perfect for all filter preparations.