This coffee is just amazing! It has consistent notes of lime, lemongrass, and a floral sweetness, while still maintaining a smooth, lactic body. It all starts at Sebastian Ramirez’s farms, where the Caturra beans are handpicked and selected. The cherries are then sealed in a CO2-filled container and undergo carbonic maceration for 100 hours while the pH and temperature are controlled. Next, they are depulped and sealed once again, this time with a hop culture that Sebastian calls Mosto, for another 100 hours. After all of this, the coffee is dried in Elbas (open patios) for up to 30 days and stabilized for another 15 days. We are thrilled about this coffee, and if you ever try it, you’ll understand why.