This Colombian coffee is a microlot of the Caturra variety with an experimental process—Anaerobic Fermentation.
It is produced on the La Cabaña farm in Huila by Maria Ospina. The coffee has a natural dry process after being fermented for 120 hours in cans with heemetic seal. It gets it’s name because of the amazingly distinct guava note!
This unbelievable coffee is very unique and only available for a limited time!
Only 1 left in stock