Colombia Risaralda Community Project Nº 126
Colombia Risaralda Community Project Nº 126
Colombia Risaralda Community Project Nº 126

Colombia Risaralda Community Project Nº 126

From £9.05

Tastes Like:

Melon, Gooseberry, Florals

Roast:

The smallholders of the Risaralda Project have to carefully select and hand-harvest only the ripest cherries for fermentation using the anaerobic method. The natural Read more

About Colombia Risaralda Community Project Nº 126

The smallholders of the Risaralda Project have to carefully select and hand-harvest only the ripest cherries for fermentation using the anaerobic method. The natural sugars are encouraged to develop and transform during fermentation in closed tanks for up to 120 hours. The result is a coffee that exhibits intense florals and tropical fruit flavour, with a bright acidity and a whiskey-like quality.

Size: SMALL 250g

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
Good to know…
  • Free delivery when you spend over £25
    Free delivery when you spend over £25
  • Dispatched next working day
    Dispatched next working day
  • Roasted fresh to every order
    Roasted fresh to every order
  • Our packaging is completely recycable
    Our packaging is completely recycable

Delivery information

Roasted & dispatched the next working day via Royal Mail Tracked service.

Order Value
£0 - £9 = £1.95
£9 - £20 = £2.40
£20 - £24.99 = £2.95
£25+ = Free UK Shipping

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Santuario, Risaralda, Colombia

Process

Anaerobic Natural

Producers

Cafe y Procesos

Grown

Santuario, Risaralda

Altitude

1600m - 1850m

Varietals

Caturra, Castillo

This coffee has been produced by smallholders living close to the town of Santuario in the region of Risaralda. The area is renowned for high-quality coffee production - and this particular lot is a great example of how exceptional coffee and processing have combined to create a truly unusual coffee. Once the coffee cherries have been picked they are fermented in closed tanks for up to 120 hours to encourage anaerobic fermentation. Limiting the oxygen allows for new flavours and natural yeasts to develop without risking quality. Then follows an intensive drying process for up to 3 weeks as the air here is very humid. The producers have taken great care to cultivate not only an unusual flavour profile of intense florals, fruit and subtle booziness but also a quality you won't easily forget!
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