COLOMBIA CATURRA NATURAL FINCA EL PARASIO

Jose Gomez in Buesaco, Nariño, Colombia, where the coffee is grown at 1,950 meters above sea level. Ripe cherries are selectively hand-picked before undergoing a 160-hour whole-cherry anaerobic fermentation in sealed plastic tanks, with temperature, pH, and CO₂ carefully monitored throughout the process. After fermentation, the cherries are sorted through a flotation system and then sun-dried slowly for approximately 34 days.