San Andrés - Colombia
Origin: Huila, Colombia
Process: Anaerobic Natural
Tasting Notes: Berries, Floral, Grape Candy
Oliver Cortés grows and processes this intensely fruity coffee in the Tello village. Castillo is not known as a high quality cultivar, but he has found a way to bring out all the best in it. This lot was fermented anaerobically for 16 hours and then dried on raised beds for 18 days.
Many times we describe real fruits and spices as tasting notes for our coffee- San Andres is an unusual coffee and it has a more artificial candy flavor that is unmistakable and a flavor we haven’t found in nature. And that’s not a bad thing, because we love to experience new flavors in the coffees we source and roast!
See our Coffee Brew Guides for more information about brewing coffee at home.