All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.
White chocolate, vanilla, and creamed honey.
In the cup: This cup from Anselmo Trujillo is just a little bit unusual. It's weird and wonderful in all sorts of ways one might not expect from a washed Colombian coffee. This coffee from Anselmo Trujillo coffee has a softness to it with no darkness or hardness. With a pleasant medium body with a silky creamy mouthfeel, this espresso is soft and delicate with complexities and development of flavour which continue to evolve from your first sip and well into its linger.
Harvest and process: Coffee cherries are picked using a strict ripeness criterion, optimising sweetness and the uniform development of the coffee seeds. The cherries are then placed in containers to undergo a 22-hour wet fermentation process before being pulped. Last but not least, the cleaned coffee seed is placed on concrete patios to dry until the ideal moisture content is achieved.
Caturra Varietal: This lot is 100% Caturra, a natural mutation of the varietal Bourbon which was first discovered on a plantation in Minas Gerais, Brazil between 1915 and 1918. Caturra has a natural single gene mutation that causes the plant to grow smaller. From about 1937, breeders become interested in Caturra for this smaller size—which allowed more plants to be grown closer together—and for its closely spaced secondary branches, which allow it to produce more fruit for the same amount of space. So these qualities, combined with its tremendous in-cup credentials (aka deliciousness) make no question as to why Caturra is one of the most economically important coffees in Colombia and the benchmark to which new cultivars are tested.