This natural-processed Colombian coffee originates from the Cauca region, specifically the Sotara area, at elevations between 1400-2000 meters. The beans are a blend of Castillo, Caturra, and Colombia varieties. The coffee undergoes a unique five-day anaerobic fermentation process in hermetic tanks with nitrogen gas introduction, followed by thermal shock treatment at 20°C to halt fermentation. Flavor notes include jammy cranberry, chocolate, caramelizing notes, with boozy acidity and candy-like sweetness.
