The longer fermentation of high-grown Colombian Arabica delivers a particularly juicy and fruity, sweet cup.
Why we love it: The cooler climate of the high-altitude Colombia Aguadas mountains means the coffee takes longer to ferment. The classic washed coffee processing method is complex and time-consuming, but up here it calls for even more skill. Master Origin Colombia washed Arabica showcases how these Aguadas farmers achieved this beloved Colombian coffee taste by tweaking the classic washed process. They pick only the ripe fruit and attentively execute longer fermentation. The reward is a particularly fruity, sweet cup with a juicy acidity. You may pick up hints of candied apples and red berries in this washed Colombian coffee. With milk, Master Origin Colombia presents sweet and creamy caramel notes.