This Colombian coffee is a special one! It originates from the farm of Juan Pablo in the region of Antioquia and it's a carbonic macerated natural processed coffee, meaning that red and yellow caturra cherries are picked, then loaded into a stainless stell fermentation tank where the oxygen is then pumped out and replaced with c02. The coffee cherries are then left in the fermentation tank for 168 hours to ferment, then, when the fermentation is deemed complete, the cherries are removed and dried on raised beds as naturals for 20 more days. And the result? An incredibly juicy coffee, with flavour notes of berries, pineapple, and guava!