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Colombia La Paloma
Region: Quindiot
Process: Natural
Variety: Caturra
Producer: Ana Donneys
Altitude: 1450-1700masl
Notes: Blackberry, Molasses, Rum, Cocoa
The natural anaerobic process enhances its complexity: after a two-stage fermentation (12h+72h in closed tanks), the cherries are dried on raised beds under the sun, developing it’s sweetness & notes of dark fruits, cocoa, and hints of course of the fermentation process.
About this Coffee
From across the Atlantic Ocean — literally — this coffee was transported to Europe in the most sustainable way: using the force of the wind! Grown at 1700masl in Quindio, La Paloma stands out for its vibrant flavor profile.
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