Colombia Washed Sangria Purple Caturra Experience:2 KILO BAG and stabilized for 25 days

and stabilized for 25 days

this natural Gesha coffee from Finca La Asunta showcases the dedicated craftsmanship of farmer Juan Carlos Huanca

Our Process of brewing is definitely not done anywhere else because it’s not traditional

tropical fruit

Rodrigo Sánchez cultivates 10 custom yeast strains and creates a panela-based starter to drive the cherries through a controlled 200-hour anaerobic fermentation with whiskey in sealed tanks

Colombia Washed Sangria Purple Caturra Experience:2 KILO BAG and stabilized for 25 daysEl Edn, managed by Rodrigo Snchez and his family in Palestina, Huila, is a farm known for its meticulous approach to quality and innovation. This Sangria Co Fermented Washed lot blends Purple Caturra and Bourbon, undergoing a 190 hour fermentation with a mother culture of red fruit juices and a touch of liquor, enhancing its natural sweetness and complexity. By carefully controlling Brix levels and pH, the process preserves the coffees vibrant fruit