This coffee is a Caturra variety from the Los Nogales farm in Pitalito, Huila, Colombia, grown at an altitude of 1800 meters. It undergoes an experimental anaerobic natural process involving a 120-hour dough fermentation with lixiviates and a thermal shock treatment. The resulting cup features a complex flavor profile with notes of lychee, white chocolate, candy, rose, banana, lime, and tangerine. This coffee is roasted for filter brewing methods.
Artefact Coffee is a UK roastery that roasts on a fluid-bed system, which pushes hot air through the beans rather than tumbling them against a heated drum. Their stated aim is to eliminate defects, get extraction as clean as possible, and back it all up with numbers. The same mindset extends to packaging made from paper and card only, and fully recyclable at home. They also fund reforestation and carbon removal.
