When the Spanish conquistadors came, the Arhuaco survived undefeated by retreating to their mountains. They still speak their language and teach their ancient knowledge. The Arhuaco live in harmony with nature and pass on their knowledge & teachings about this way of life – using coffee as a means of communication.
There is a young agronomist working in this organic factory who is now even more involved with fermentation: she takes microorganisms from the
soil, filters them through pineapples so that only those that like sweet, acidic environments thrive, and these microorganisms are then used to ferment with coffee.
Farmer: Pablo Rodriguez
Variety: Mixed variety
Region: Sierra Nevada de Santa Marta
Processing: Co-fermented washed
Altitude: 2000m. asl
Notes: Red berries, hazelnut, citric aftertaste
BEST TO DRINK & ENJOY WITHIN SIX WEEKS
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