Finca El Triunfu • Cauca, Colombia | 12oz


Jose Ruben Orozco Bambague owns the 6-hectare farm called El Triunfo, where he has 9,000 Castillo trees planted.

After harvesting the coffee, it is first allowed to ferment in its cherry for 12 hours before being depulped. Once it is depulped, it is fermented for 24 hours in open tanks. Then the coffee is washed and dried under sun for 15 days.

In the cup expect sweet and floral aromatics with notes of cocoa, caramel and lemon. 



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