Our current featured Single Origin was grown by Rafael Henao in Colombia.
It is a double anaerobic honey processed coffee and has tasting notes of figs, caramel, nectarine, stone fruits and orange blossom.
This lot was exposed to a dry anaerobic fermentation of 48 hours inside grain pro bags, later exposed to 24 hours aerobic fermentation. Afterward, the coffee was placed back in grainpro bags for another 48 hours. Later pulped, and placed on raised beds below 35 oC until ideal moisture content was achieved.