This coffee carries the sweet aroma of strawberry chocolate, with flavors that linger and expand on the palate. Notes of peach and lychee also emerge, making it the perfect choice when you want to treat yourself.

What sets this lot apart is its unique processing method known as Double Anaerobic Fermentation. Thanks to this method, the coffee develops an exceptionally rich and surprising fragrance that captivates you with every cup.

About Double Anaerobic Fermentation
“Anaerobic” refers to fermentation carried out in sealed tanks without exposure to oxygen—a technique often used in winemaking. In traditional coffee processing, fermentation usually takes place in open-air conditions. Anaerobic processing, however, encourages the activity of microorganisms that thrive in oxygen-free environments, producing flavor profiles unattainable by conventional methods. As the name suggests, Double Anaerobic Fermentation repeats this process twice, resulting in extraordinary depth and aromatic complexity.

Region: Piendamó, Cauca Department
Farm: El Paraíso
Altitude: 1,700 – 1,800 m
Variety: Castillo
Process: Double Anaerobic Fermentation
Flavor Notes: Strawberry, Lychee, Chocolate
Roast: Light