THE ORIGIN STORY

Producer and coffee magician Felix Alberto Torres Morantes has taken coffee from Finca Anaya to a whole new level with a 48 hr co-fermentation which involves combining yeast and ripe strawberries. This combination is then added to the depulped Ombligon coffee from Finca Anaya in sealed containers.  Once the coffee has rested for 48 hours in this mixture it is then washed and slowly dried. The flavors brought out in the coffee are intense and maintained throughout the roasting process.   

Flavor Notes: Freeze dried strawberries, watermelon candy, hibiscus, juicy

Altitude: 1750-1830m

Variety / Processing Method: Ombligon / Washed Experimental Co-fermentation

Region: Huila, Colombia