Colombia La Macarena

Coffee from the La Macarena farm, grown at an altitude of about 6,400 feet above sea level. This is a special variety that goes through a complex and innovative processing method.

The coffee cherries are picked by hand, then carefully sorted by size and density.

Next, the coffee undergoes a unique process using ozone-treated water and UV light to clean it. What makes this process special is that the cherries are dipped in very hot water (about 194°F) for half a minute before the fruit is removed.

The fermentation happens in a special tank without air, where they add a specific type of yeast (Saccharomyces pastorianus). This process takes 4 days and they keep a close eye on the acidity and sugar levels. After fermentation, they start drying the coffee at about 100°F.

When brewed as filter coffee, it reveals flavors of lychee, passion fruit, apricot, and currant. As espresso, you can taste notes of lychee, red currant, and peach.