Colombia Anaerobic Washed Robusta SUBSCRIPTION then dried over 20 days

then dried over 20 days on African beds

This coffee represents four generations of refinement

The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected

celebrating the estate's dedication to quality and excellence

heavy cacao

Colombia Anaerobic Washed Robusta SUBSCRIPTION then dried over 20 daysA one of a kind Colombian Robusta from El Vergel Estate made just for us, this lot undergoes 72 hours of anaerobic fermentation before being dried for 12 days in mechanical dryers. Grown at 1550 masl and stabilized for 15 days post drying, it delivers a surprisingly refined cup. Expect notes of brandy, rose, papaya, and cacao a complex and elegant take on a variety often overlooked. Produced by Shady and Elias Bayter, exclusively for those chasing the