Cold Grinds, Cool Beans...Mas Mocha

New dazzling Colombia natural process

by badbeard2 29. September 2021 21:55

The iconic Juan Valdez would tip his sombrero to the new natural process produced by Caldas Department wizard Juan Felipe Aristizabal. He purchases ripe cherry from local smallholder farmers and introduces them to an anaerobic (sealed container) maceration/ fermentation for 24 hours before moving them to dry on raised beds. In the ultimate "embarrassment of riches" Aristizabal also produces a 48-hour fermentation natural but we preferred the fruit-bomb nature of the 24-hour coffee. Any natural process coffee producer in Ethiopia would be proud of this! Light roast only.


Coffee News | The Grind

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