Coffee.

Grown at 1,650 meters in the lush hills of Vereda Los Palmitos, Pueblo Bello, Cesar, Colombia, this Tabi variety coffee is the result of meticulous care taken by Elcida Maria Torres, the farm operator. This coffee undergoes a 24 hour pre-fermentation – after which, the cherry flesh is removed and it is fermented in barrels for a further 12 hours. The result is a cup that captures the beauty of its origin, offering vibrant acidity, a mouth full of sweetness, and a refined complexity that speaks to the dedication behind Elcida's work. 

Expect notes of cantaloupe, panela and macadamia.