The Colbran Estate spans 230 hectares in size.

At an altitude of over 1,800 meters, the cool climate significantly slows down fermentation, which takes about 40 hours. This extended fermentation enhances the coffee’s character, bringing out a juicier, more flavorful cup.

Sun-drying is carried out on African raised beds within the estate. The parchment coffee is dried for around three weeks, carefully stirred and managed separately by plot and harvest date to prevent mixing. After drying, the beans undergo a resting period in parchment to stabilize quality before hulling.

This crop from Colbran Estate is marked by a bright, fresh acidity, a juicy mouthfeel, and sweetness layered within its toasty notes.