This coffee is grown at the La Fortuna farm in the Huila region of Colombia by the Lopez Tibatá family. It is a Bourbon Ají variety processed using an anaerobic method, where cherries undergo a 72-hour fermentation before being washed and dried on patios. The flavor profile features notes of blackberry, pineapple acidity, and red apple sweetness. This coffee is suitable for both filter brewing and espresso-based drinks like cortados or flat whites.
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.
