Tasting Notes
● Aroma: Vibrant red fruits, bitter chocolate, and a hint of jasmine
● Flavor: Bright notes of cranberry and raspberry lead to a complex mid-palate of bitter chocolate and caramel with a delicate, wine-like acidity
● Body: Silky, medium-bodied, with a sparkling mouthfeel reminiscent of fine champagne
● Finish: Long and elegant, with lingering notes of bitter chocolate and dried fruits

Processing Details
● Farm: El Progreso
● Producer: Rodrigo Sanchez
● Region: Huila, Colombia
● Altitude: 1,730 masl
● Variety: Mixed Caturra and Bourbon
● Process: Washed Carbonic Maceration

The carbonic maceration process begins with the careful selection of only the ripest cherries, which are then placed into sealed tanks where carbon dioxide replaces oxygen. This creates an anaerobic environment in which the cherries undergo a unique internal fermentation over approximately 72 hours. The cherries are then de-pulped, washed, and undergo an additional 24 hours of controlled fermentation before being dried for 15 days on raised beds.

This meticulous process, personally overseen by Rodrigo, results in a coffee that stands apart from traditional methods — offering enhanced sweetness, bright acidity, and a distinct effervescent quality.

Brewing Recommendations
Filter Brewing:
○ Ratio: 1:16 (coffee to water)
○ Grind: Medium
○ Water Temperature: 94°C
○ Brew Time: 2:30–3:00 minutes
○ Notes: Allow 45 seconds of blooming to fully release the coffee's complex aromatics

Espresso:
○ Ratio: 1:2.5
○ Grind: Fine
○ Temperature: 93°C
○ Brew Time: 28–32 seconds
○ Notes: A slightly longer ratio helps highlight the coffee’s natural sweetness and complex acidity

El Progreso, Huila, Colombia