
El Cerro - Espresso
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ORIGIN: Colombia
REGION: La Unión, Nariño
ALTITUDE: 1900 MASL
VARIETAL: Castillo, Caturra
PROCESS: Aerobic Fermentation in Cherry
Grown by Hernán Martínez Bados on his farm El Cerro, this high-altitude micro-lot is carefully harvested and processed with precision.
After handpicking, cherries undergo 18 to 24 hours of aerobic fermentation, followed by careful sorting, minimal washing, and slow drying under parabolic covers. This method preserves fruity sweetness and complexity in the final cup.
Expect a vibrant, fruit-forward coffee with notes of red apple, red berries, and a toffee-like sweetness. Balanced and bright, it reflects the dedication of a farmer who’s spent a lifetime perfecting his craft.