Colombia, Frozen Cherry
This micro-lot was grown by Felipe Trujillo, a fourth-generation coffee producer from Santa Bárbara, Antioquia, Colombia. These Colombia coffee beans underwent a 400-hour fermentation before being frozen for 3 days at -18ºC.
After 3 days, the cherries are removed from the industrial freezer and spread on sunbeds for 5 to 6 weeks until the green is below 11% moisture. This is a great example of a pioneering post-harvest process, producing amazing fruit qualities.
In your fruity coffee cup, you can expect notes of raspberry, chocolate, cream and cherries; a true fruit bomb.