17/06/2026
Do you like taste notes such as rhubarb & tropical fruit? Co-ferments? Then do not miss this coffee from the region Quindio in Colombia!
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Last year we visited the process station & coffee lab of Cofinet where this coffee is processed.
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The Maracay farm is run by Luz Helena Salazar, who has devoted her entire life to coffee cultivation. Her extensive experience is combined with a strong drive to experiment and develop new flavor profiles — something that is clearly evident in this microlot of the Castillo variety.
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The coffee underwent a 72-hour anaerobic fermentation using wine yeast. During the process, lulo (naranjilla), a tropical fruit, was also added. Its natural sugars stimulate fermentation and contribute abundant flavor nuances. After fermentation, the coffee was dried on raised beds until the optimal moisture content was reached.
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The result is a rhubarb-forward, flavorful, lightly herbaceous, and distinctive coffee with an elegant flavor profile. Brew it hot or cold☕️🌸