Colombia | La Cabaña | Natural

Grown in a remote, high-altitude region, this coffee benefits from cool mountain air, experiencing cold nights and sunny days that create its distinct flavours.

William Ortiz, born into a coffee-producing family, began experimenting with fermentation and coffee varieties as a student. His mastery of high-quality coffee cultivation has made his farm a finalist in several Colombian excellence competitions.

This Natural Rosado Bourbon batch undergoes 200 minutes of anaerobic fermentation. Perfectly mature grains are thermally shocked, preserved at controlled temperatures, and sun-dried for 35 days, creating a truly remarkable product.