"Huila Strawberry" 

Cupping: Strawberry, Cream Mango

Degree of Roast: Light 415

Process: Anaerobic co-ferment

Varietal: Pink Bourbon

Altitude: 6000 ft

Origin: Colombia, Huila, Acevedo, Finca la Floresta

Yeah, we know, co-ferments can be a bit controversia, but we love innovations in coffee processing and this one's a great coffee. A co-ferment is when you either ferment coffee together with a fruit (or spices) or, like this one you, ferment the fruit to create a fermented fruit mash. Then the fruit is removed leaving something like a brine. Beans are then put in with the new "brine" and they're fermented anaerobically for 48 hours. 

This coffee is amazing. Obviously the strawberry is very front. It's a creamy strawberry and there's another sweet fruit like a mango that comes through as well. 

This coffee is a result fo our origin trip in January. Diego Gomez has a passion for coffee and we're excited to represent his and his crew's hard work.