Process: Anaerobic Natural
Varietal: Cattura, Colombia, San Bernado, Castillo
Altitude (MASL): 2000
Roast: Light & Bright
Jasbleidy Vaquiro and her family run the farm called El Manatial. Jasbleidy is part of a growing community of female producers in this region and herself has a fantastic repertoire of coffees. This one is fermented in sealed tanks (anaerobic) for 29 hours prior to being naturally sun dried until the seeds are ready to be milled from the cherries. This process allows all the natural sweetness of the beans to remain inside.
With this coffee you can expect a smooth caramel and vanilla body with the creaminess of milk chocolate finishing with a burst of strawberry.