Colombia Pineapple & Raspberry Co-Ferment ARCHIVED The beans undergo a meticulous

The beans undergo a meticulous 48-hour carbonic maceration with Gesha Mosto

strawberry

This Laurina from Rodrigo Sanchez at La Loma in Huila

Produced by Samuel Ronzón and Gloria Hernández at their Microbeneficio La Joya

Colombia Pineapple & Raspberry Co-Ferment ARCHIVED The beans undergo a meticulousExperience a vibrant Colombian coffee from Fresno, Tolima and San Adolfo, Huila. Grown at 1,750 meters, this CastilloCaturraColombia blend undergoes a unique PineappleRaspberry Cofermentation. The cherries first undergo a 24 hour pre fermentation in a plastic bag, then 24 hours in cherry, before being depulped and fermented for 5 days with dehydrated, ground fruit for intense flavor development. Dried for 10 daysplus a 5 day stall to lock in