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Origin:  Piendamo, Cauca

Variety: Colombia

Elevation: 1900 masl

Process: Anaerobic

Tasting Notes: Plum, Cherry, Strawberry Candy

Colombia coffees go far beyond the stereotype of Juan Valdez. Most small farms are incredibly remote, hard to travel to, and hard to work (they’re in the Andes mountains, after all). From our friends at Tio Conejo, we found this fantastic lot, Finca Macarena, which hails from the region of Cauca. At this altitude and terroir, the Colombia variety has a juicy/jammy texture that is highly complex and super approachable.

Then, when processed, this coffee undergoes an anaerobic fermentation. This sounds super complex, but it is an easy way to control the micro-organisms that kick off the fermentation process. Think about them as big wine fermenters, but for coffee. The cherries are sterilized and flushed with an inert gas. Then a controlled yeast/bacteria mix is added to the sanitized bioreactor. This controlled reaction yields a super consistent and unique flavor to the beans.

Due to this complex process, we get some super delicate and crazy fruity notes that we do not usually taste out of a Colombian coffee. In the cup, we notice rich notes of plum and cherry. Then, as it cools, this rad texture of strawberry candy starts to pop off the finish. It will keep getting better as you sip on this one!

*We roast all of our coffee to order. If we receive your online order on Monday or Tuesday before Midnight, we’ll ship it out by Thursday.  If you place your order after, (Wed-Sun), we’ll roast and ship it out to you the beginning of the following week.