Sourced from the Tolima region of Colombia, known for its ideal coffee growing conditions, this boozy natural filter is one not to be missed. Whilst processing natural coffees in Colombia is quite difficult, this smallholder has shown that dedication can create exceptional results.
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Andres Trujillo and his team make up a small minority of Colombian coffee farmers who have chosen to focus on producing natural coffees, and we’re so glad he has. This is primarily due to the high humidity and rainfall Colombia experiences every year, making it more challenging to dry coffee evenly whilst remaining in its cherry.
Naturally processed coffees are sun-dried while still in their cherries, giving the coffee often boozy tasting notes as the fruit ferments, which is then passed on to the bean itself. Normally, this process takes roughly 30 days; however, rain and cloudy weather can cause it to take much longer.
This filter combines three incredible varietals: Castillo, Caturra and San Bernardo. Until recently, Andres combined far more varieties into one lot. Sometimes grouping up to 8 varieties. Combining just three allows for their unique characteristics to be visible in the end cup of coffee. As an example, Castillo is known for being sweet, whilst Caturra offers medium acidity and flavours of citrus.
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