Coffee Story

Teotlac. "At sunset" in ancient Aztec. Packed with papaya, sweet pomegranate and delicate elderflower notes.

This coffee can be enjoyed at any time of day or night. Perfect for those late-night pour overs.

For the Camionetta Anoxic processing: The harvest is first washed to remove debris, and to separate low density cherries which float, from the higher quality, denser fruit. The cherries are placed in plastic bags to reduce oxidation post picking, and then transported from Huila to a dedicated processing station, Finca Jamaica in Caldas.

This process takes approximately 72 hours due to the distance, and interestingly the journey acts as a fermentation resting period that allows the cherries to ferment in an anaerobic environment. On arrival at Jamaica, the cherries are washed again and dried on dedicated raised beds until they reach 20 - 25% humidity, before being finished in a parchment powered deep bed mechanical dryer which stays at a consistent 40 degrees until the drying is complete.

The coffee is then decaffeinated with the Sugarcane process. Using ethyl acetate, a byproduct of sugarcane fermentation, to remove at least 97% of caffeine.

Profile: Filter
Notes: Papaya, Pomegranate, and Elderflower Syrup
Origin: Higuerón, Huila
Country: Colombia
Altitude: 1400-2100 MASL
Process: Anoxic Natural
Variety: Pink Bourbon