About this coffee

Sourced through our Colombia coffee partners at Par Amo coffee, this coffee comes to us from Juan David and his brother Sergio Cardona. They come from a long tradition of coffee growers in the family. A couple of years ago, they decided to do things their way; the new way. They produce this intense natural anaerobic coffee that lingers with alcoholic, winey, and stone fruit characters.

On the cupping table, we were immediately blown away by the intensity of flavors emanating from this cup. Through each pass around, it kept jumping out at us and it was hard for us to keep our emotions hidden when slurping this coffee.

Regarding the process, it undergoes anaerobic fermentation where oxygen has been flushed away. After 1-2 days in this fermentation, it is taken out and then sun-dried, always keeping the pulp. This coffee is sun-dried between 15 - 22 days til it reaches the optimal moisture level and further processed.

Our roasting approach to this coffee was to hit it with intense heat in the beginning and fly through the drying and maillard phase to bring out the winey and fruity qualities of the coffee. We hit first crack on this coffee faster than any other coffee we have. We kept the development time short and fast (1:15), dropping the coffee at 412 F. We're really happy with the results and we think that this coffee will blow you away!