Tierra Nectar Co-FermentWe adore this coffee! A Pink Bourbon co fermented with fresh coconut, results in an unexpected balanced cup full of sweetness, juiciness and sparkling acidity. Behind this amazing coffee there is an amzing story of six farmer families coming together to create exceptional coffeess in an ecological way: Ncleo de gestin Las Palmas In the south of Huila, in the municipality of Palestina, the Central and Eastern Andes meet in a dramatic landscape of

In coffee processing

right next to the Cueva de los Guácharos National Park

Expect tasting notes of strawberry jam and wilde honey

18–22 days

The coffees are carefully curated micro lots

Although this bean is grown at low-altitude

Co-Fermentation process:

El Mambe is a relatively new piece of farmland developed by the Hoyos family

This process results in a total of 94 hours of fermentation

who are also the proud owners of the well-established Filadelfia farm

This natural processing results in a cup sparkling with fruitiness and a perfect balance between sweetness and acidity

With two 250g bags