COLOMBIA ROBUSTA NATURAL BULK INSTANT TIN ARCHIVED this lot combines Batian

this lot combines Batian

and delicate rose-like florals

The mucilage coffee is then sealed in 200-liter tanks

this lot represents Pablo’s mission to regenerate his region transforming a once wheat dependent community into a beacon of specialty coffee innovation

Specific strains of Lactobacillus and Saccharomyces cerevisiae Bakers/Brew Yeast are first pre-cultivated

COLOMBIA ROBUSTA NATURAL BULK INSTANT TIN ARCHIVED this lot combines BatianA one of a kind Robusta, made just for us by Shady and Elias Bayter at El Vergel Estate. This custom lot goes through a hot and cold fermentation starting with 48 hours of warm fermentation to activate peak microbial activity, then 60 hours in cold storage to develop deep lactic complexity. Dried slowly for 18 days and stabilized for 22, it delivers a cup thats anything but expected: brandy, cherry, watermelon, and cacao nibs. This is Robusta,