[{"id":640353370271,"handle":"2025","updated_at":"2025-03-31T10:35:32-04:00","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":"2025-03-31T10:35:32-04:00","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":"2025-03-31T10:35:32-04:00","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":"2025-03-31T10:35:32-04:00","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"}]
The mature beans are collected, generally within 30 days of maturation, strictly selecting the mature beans, then the cherries are submerged in water, and the floating beans are removed.
Afterward, they are fermented for 24 hours in cherries in steel tanks; then they are pulped by removing the mucilage with a machine; that mucilage is collected in gallons, that mucilage is fed with yeast, and is fermented in a bioreactor for 72 hours.
Subsequently, the parchment coffee is placed in tanks where water at 30 degrees plus the wort prepared in the bioreactor is added and left in anaerobic submerged fermentation for 72 hours. It is rinsed slightly and put into the drying process in the Marquesan for 15 days.
Why You Need This Coffee:
Flavor Explosion: Fruity flavor that explodes in your mouth like Fruit Loops
From the Source: Directly sourced from San José de Isnos, Colombia.
Specs
Region: SAN JOSÉ DE ISNOS Place: LA VILLA FARM Variety: GESHA Method: 72H ANAEROBIC Country of Origin: COLOMBIA Notes: WILD TROPICAL FRUITS Altitude:1720 MASL Coffee Producer: JUAN DARÍO GÓMEZ
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