Piña Colada - Colombia roast it is re-immersed in the

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

more tea‑like bodied brews – for thicker body

Size: ⌀120 × H94 mm

not a compromise

Piña Colada - Colombia roast it is re-immersed in theSpotted: A Caturra that took a tropical vacation and never came back. From Quebraditas Coffee Farm in Oporapa, Huilanestled between 1,600 and 1,850 meters in Colombias Central Mountain Rangecomes a cofermentation that tastes like rebellion in a pia colada. The process? 24 hours of oxidation, dry pulping, then 72 hours submerged with pineapple and yeast. Dried slowly for 24 days in a parabolic dryer, then stabilized like a secret worth keeping. The