Ext Fermentation
$
5.5
/lb
This coffee tastes like brotherhood, effort, and dedication. It is harvested when it is ripest, hand-selected, and left in a tank until the next day at 6 AM. Then, it is depulped and put into a fermenting bag for 180 hours. After that, it is taken to the drying beds for around 8 to 10 days. This coffee evokes a citrus flavor mixed with a fine touch of maple. It has a well-balanced body and a note of honey in both aroma and taste.
Taste Profile
Variety
Buy this coffee
Contact us to buy this green coffee for your roastery
How this coffee was produced
This is a washed process with a 180 hours of fermentation after beign depulped
Harvesting and Stabilization
Coffee is hand-picked and sorted, where 95% are fully ripe and it is depulped the next morning
Processing and Fermentation
Fermented in closed tanks for 180 hours
Drying
Dried in sun bed driers until it reaches 12% moisture
Danilo Naranjo
Danilo and Alex, two brothers who grew up learning about coffee from their father, are now leading their family farm and passing their knowledge to their younger siblings. Guided by a philosophy of doing their best with what they have, they embraced specialty coffee in early 2022, marking the start of an exciting journey. Today, their coffee stands out for its exceptional quality — and as they proudly say, "This is just the beginning."
La Esperanza
Danilo’s farm is located at the highest point of the Sonson mountain — a small farm, but with an exceptional altitude that allows coffee to develop a natural sweetness and perfect ripeness for an outstanding cup.
1800 m
2 Hectares & 2 employees
Castillo, Cenicafe1, Colombia
October - December
Stay Connected
Get updates on inspiring young producers, new product releases, and exclusive insights from the field.
