This coffee is produced by Servio Tulio in the Magdalena River valley region at an altitude of over 1800 meters. It is a semi-washed coffee, where the outer skin is removed but the mucilage remains on the parchment, followed by 48 hours of fermentation in sealed barrels and 18-24 days of drying on air-flow canopy beds. The flavor profile features notes of fig, maple syrup, berries, mango, and white peach, with a bright acidity. This coffee is suitable for both filter and espresso brewing methods.
Spicekix Coffee Lab, rooted in Rotterdam, embarked on a quest to discover hidden gems among farms producing exceptional specialty green coffee beans. The team roasts ultra light to preserve the true flavors of each bean, refusing to mask quality with the heavy notes of darker roasts. They focus exclusively on Arabica beans graded 86 points and above, sourcing coffees that showcase individual terroir and origin character. Spicekix ships specialty roasts worldwide while welcoming visitors to their Rotterdam lab space to experience their philosophy firsthand, combining scientific precision with genuine passion for coffee excellence.
