El Paseo, Colombia
We love it when farmer's take an uncommon approach to coaxing flavor out of their coffee. This limited release from our partners in the southern Colombian city of Buesaco, Nariño is anything but common.
El Paseo is processed using anaerobic fermentation, where coffee, still in it's fruit, is fermented in oxygen-free tanks to create a more complex, distinctly bright, and fruit-forward cup of coffee.
Tasting Notes: Boysenberry, Rich Wine, Candied Fruit
Farmer: Huver Castillo
Altitude: 1900 Meters
Process: Washed, Anaerobic Fermentation
Roast Profile: Medium