This coffee is beautifully layered and complex, with tasting notes of black cherry, cotton candy, and a creamy mouthfeel.
Jaime Salazar has spent a lifetime farming coffee. His fondest childhood memories include planting coffee trees alongside his father, who instilled in him a passion for growing coffee. For Jaime, the key to producing great coffee is fertilization and cleanliness, and he plans on teaching his children how to farm so that they can inherit his knowledge. We partnered with Cosecha Traders to bring this coffee to the United States for the first time, and we’re so excited to share it with you.
Location: Turminá Indigenous Reserve, Inzá, Cauca
Varietals: Común, Colombia, Red and Yellow Caturra
Elevation: 1820 masl
Processing: Washed double fermentation
First Fermentation: Coffee cherries (15 hours)
Second Fermentation: Mucilage (15 hours)