Roaster's Reserve: Véntola Black Honey

This handpicked natural coffee has been measured for density to ensure that the beans produce a sweet and smooth cup. After picking, the cherry goes through an aerobic fermentation for three days before having the pulp removed. The pulp is then left in a tank for another three days before being sun-dried for up to three weeks. Tasting notes include hints of chocolate, vanilla, and grapes.

Country: Colombia
Location: Vereda Las Mercedes, Santa Bárbara- Antioquia
Farm: La Ventolera
Elevation: 1900 Meters Above Sea Level
Process: Pulped Natural
250g Whole Bean Coffee