This is one of the most unique coffees we've ever come across and it showcases the current advancements of processing and coffee farming in Colombia! This is an advanced processed Ombligon from producers Shady & Elias Bayter that has undergone anaerobic fermentation AND cofermentation. We find this process forward coffee to be bursting with layered red fruits, tropical acidity, and a jolly rancher candy like intensity. The overall profile is incredibly sweet and the complexity found from processing makes for a very dynamic cup. We think this coffee is perfect for those looking for a very memorable coffee experience!

From Black & White: 
Considering this coffee underwent both anaerobic and co-fermentation processing, it's surprisingly clean...ish. It's not a washed Ethiopian by any stretch of the imagination, but it is one of the cleanest co-ferments we've seen come out of El Vergel - and an excellent example of the growth and progression of advanced processing techniques in the region. Co-fermented coffees are sometimes accused of having an intense, "one-note" flavor profile, but this Ombligon lot is vibrant, crisp, and complex. Berries abound, of course - but there are also tropical fruits (like juicy mango) and a wine-like quality about this cup. Every fruit note has been touched by a pleasant sweetness, reminding us of things like blackberry jam and strawberry shortcake. The whole experience is not unlike sipping red fruit punch - fruit-forward and punchy, but also here for a good time.