Santa Mónica '20 Unnecessarily Good Years.'

To Celebrate 20th Anniversary of Bonanza we have selected a very special Colombian coffee. For this lot, the ripest cherries are picked and transported straight to the La Pradera processing center in Quindio. The cherries are then anaerobically fermented for 72 with the mucilage still intact. During this stage, Ripe Strawberries and Wine Yeast are added to the fermentation tank for additional sweetness and complexity to the final cup. After fermentation, the cherries are pulped then moved to concrete patios where the beans dry, absorbing the flavours produced through the fermentation. This is a relatively new concept for us to offer a co-fermented coffee, but allows for us to explore a truly unique cup profile.