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Maracay White Wine Fermentation

$3000

Country: Colombia
Region: Aponte, Nariño
Varietal: Caturra
Farm: Various
Process: Natural +
Altitude: 1,700 - 1,800 MASL
Cupping Notes: White Wine, Apricot, Caramel

This special single origin coffee is currently our staff favorite. It comes in a 12oz bag and is truly an experience. It is fantastic as a pour-over, espresso, and most brewing methods. Our favorite is a shot of espresso or brewing method of a V60.

This coffee was grown by Luz Helena Salazar at the Maracay farm. Luz is married to Jairo Arcila, and together they own a number of farms in Quindio, and produce some incredible cup profiles. This lot was exposed to a dry aerobic fermentation of 30 hours and then placed onto raised beds until 20% moisture content was achieved. The coffee was then placed inside Grainpro bags for 80 hours. At this stage, fermentation is driven by natural yeast. The coffee was then placed back onto the raised beds until ideal moisture is achieved. 

This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

The cup profile is refined and unique, striking a balance between delicate fruity qualities and lively wine-like characteristics. We get notes of White Wine, Apricot, and Caramel.



Lucky’s Coffee

Maracay White Wine Fermentation

$3000

Country: Colombia
Region: Aponte, Nariño
Varietal: Caturra
Farm: Various
Process: Natural +
Altitude: 1,700 - 1,800 MASL
Cupping Notes: White Wine, Apricot, Caramel

This special single origin coffee is currently our staff favorite. It comes in a 12oz bag and is truly an experience. It is fantastic as a pour-over, espresso, and most brewing methods. Our favorite is a shot of espresso or brewing method of a V60.

This coffee was grown by Luz Helena Salazar at the Maracay farm. Luz is married to Jairo Arcila, and together they own a number of farms in Quindio, and produce some incredible cup profiles. This lot was exposed to a dry aerobic fermentation of 30 hours and then placed onto raised beds until 20% moisture content was achieved. The coffee was then placed inside Grainpro bags for 80 hours. At this stage, fermentation is driven by natural yeast. The coffee was then placed back onto the raised beds until ideal moisture is achieved. 

This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

The cup profile is refined and unique, striking a balance between delicate fruity qualities and lively wine-like characteristics. We get notes of White Wine, Apricot, and Caramel.



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