This Caturra lot is produced by Pedronel Ospina at Finca Sicilia in Quimbaya, Quindio, and processed at the Campo Hermoso R&D Centre. The coffee undergoes a 48-hour carbonic maceration, followed by a 72-hour maceration in bioreactors with mossto, allulose, dehydrated watermelon, and a citrus juice solution. This innovative process results in a highly distinctive flavor profile characterized by watermelon and lemonade notes.
Origin
Quindío (Colombia)
Flavor Notes
Watermelon, Lemonade
Roast Level
Light
Processing
Black Honey, Carbonic Maceration, Mossto Cofermentation
Joseph Haddad founded this trailblazing roastery in 2012 with an unwavering mission to make quality coffee accessible to everyone. Their philosophy centers on honoring the entire coffee chain from origin farmers to the final cup, employing rigorous research and extensive sourcing to deliver exceptional single origins and blends. Code Black's approach balances innovation with respect for traditional coffee craftsmanship, creating what they aptly describe as coffee "made by humans, for humans."
