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. The beans undergo the following washed process—24 hours of fermentation in cherry, followed by 14 hours without the flesh, and then shade-dried for 18 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 grapefruit, pear and brown sugar.