Colombia Limone

The Colombia variety comes from the hybridization between Caturra and Timor and offers good yields for its cultivation as well as good quality, in this case, the coffee has benefited from a unique post-harvest treatment with anaerobic fermentation in whole cherries of 120 hours. After pulping, the bean undergoes a new fermentation of 36 hours in sealed barrels with the addition of lactic bacteria from the fermentation juice of coffees of the Geisha variety. After this stage, the coffee is dried for 20 days before being stored in bags in a temperature-controlled environment for 1 month.

The result is incredible, in a cup the aromas of lemongrass, rosemary, and lemon thyme mingle with the flavors of candied lemon, bergamot, and grapefruit. We have applied a gentle roast to preserve the taste of the coffee, its natural acidity, and its sweetness that we recommend you enjoy in the filter.