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    DRIP COFFEE SERIES EP 3 | BREWING COLOMBIAN COFFEE

     

     This beautiful coffee is produced by Javier Rubio, together with brother Hector; who are both part of the Tres Rayas Coffee Cooperative. This is a microlot coffee of the San Bernardo Varietal, a naturally dwarfed mutation of Typica. Produced using the Carbonic Maceration process, commonly known to wine-making and now adopted into coffee making. The CM process in coffee is the fermentation of coffee in a CO2 rich environment.

    Give it a swirl, and Coffee Up!

     

    Origin: Colombia
    Town: Gaitania, Tolima
    Farm: El Libano
    Altitude: 1,600m – 1,650m

     

    Aroma: Nutmeg
    Texture: Rich & Syrup-Like
    Notes: Vanilla, Green Grapes, Strawberry, Wine