Deep in the Andes Mountains in Western Colombia lies an area dubbed The Coffee Triangle. With diverse micro-climates, rich volcanic soil, high elevation, and a hot, humid climate, this region has become famous not only for producing more coffee than anywhere else in Colombia but for exporting some truly exceptional lots. For the second year in a row, we are bringing in this exciting natural coffee from Risaralda, a hard to traverse department on the Western tip of The Coffee Triangle.

This coffee was grown and processed by Invercafe. The owners process their and their neighbor's coffee, buying cherries at a higher than market price, creating longterm producer relationships and helping their community grow. This lot was hand sorted, fermented for 72 hours, and sun dried for several weeks.

On the cupping table, we taste the usual rich cherry notes typical for Colombian coffee complimented by spicy notes of cola and clove, shortbread, a velvety body, and a hibiscus aroma. Dial in by starting with a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5-minute brew cycle.