Pineapple co-fermented- Lot #54 | Wild | Washed | Yellow fruits, Pineapple, Grapefruit, Lime [Outstanding as a pour-over]

  The Colombia variety 

 The Colombia variety was developed by the National Federation of Coffee Growers in Colombia in 1982. They aimed to develop a variety resistant to diseases like rust while maintaining excellent cup quality and high productivity. They combined the Caturra variety, which contributes good cup potential, with the Timor Hybrid, known for its rust resistance.

The Producer: Diego

Diego, one of the youngest coffee farmers at just 28, inherited his coffee profession from his father, Martín. Together, they’ve explored various experimental processes to enhance coffee quality. Recently, they've added exotic varieties like Pacamara and Pink Bourbon to their offerings. Supporting young producers like Diego is important to us, especially as many young people move from rural areas to cities for better opportunities.

The Process: Co-Fermented.

We hand-select the ripest cherries and float them to remove any underdeveloped ones. They are then fermented anaerobically for three days—a stage that enhances sweetness and reduces bitterness and astringency.
After this initial cherry fermentation, we depulp the coffee and carry out a second fermentation for 48 hours using selected yeasts. This speeds up the fermentation process and increases the porosity of the beans, allowing them to absorb a natural pineaple infusion.The process is completed with 20 days of drying.