[{"id":640353370271,"handle":"2025","updated_at":"2025-10-25T07:08:44-04:00","published_at":"2025-03-04T10:49:02-05:00","sort_order":"best-selling","template_suffix":"","published_scope":"web","title":"2025","body_html":""},{"id":224315637919,"handle":"coffee","updated_at":"2025-10-25T07:08:44-04:00","published_at":"2020-10-13T12:58:42-04:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"ALL","body_html":""},{"id":261439291551,"handle":"all","title":"All","updated_at":"2025-10-25T07:08:44-04:00","body_html":"","published_at":"2021-03-08T08:26:08-05:00","sort_order":"manual","template_suffix":"","disjunctive":false,"rules":[{"column":"variant_price","relation":"greater_than","condition":"0"}],"published_scope":"web"},{"id":290753511583,"handle":"coffee-angry","updated_at":"2025-10-25T07:08:44-04:00","published_at":"2022-11-11T22:05:12-05:00","sort_order":"best-selling","template_suffix":"","published_scope":"web","title":"Angry","body_html":"\u003cp\u003eThese coffees are the wild childs. The expressive, eccentric fruit forward coffees that punch you in the mouth with flavour.\u003c\/p\u003e"},{"id":290753478815,"handle":"coffee-middle","updated_at":"2025-10-25T07:08:44-04:00","published_at":"2022-11-11T22:03:54-05:00","sort_order":"best-selling","template_suffix":"","published_scope":"web","title":"Mood Swing","body_html":"\u003cp\u003eThese coffees are for those that like to flirt with fire. It’s the best of both worlds, with fruit notes and aromas that aren’t overpowering. This is the calm before the angry coffee storm.\u003c\/p\u003e"}]
Cherry anaerobic fermentation for 48 hours using a culture medium composed of orange leaves, sugars, and beer yeast, the coffee is then depulped and washed for the initial drying stage. Meanwhile in the tank the culture medium continues fermenting. Once the coffee reaches approximately 50% moisture content, it is re-immersed in the culture medium to enhance flavor development and fixation. After 24 hours the coffee is washed with cold water to better preserve aromatic compounds. Coffee is dried again to reach 11% moisture content.
Specs
Region: NARIÑO, COLOMBIA Place: BUESACO Variety: GESHA Method: WASHED/YEAST INOCULATED Altitude: 1870 MASL Coffee Producers: HUVER CASTILLO VELÁSQUEZ Farm: LA GOLONDRINA Notes: RASPBERRIES, LAVENDER SYRUP, LIME CUP THAT REMINDS US OF A LAVENDER TEA Amount: 250g
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