Colombia Finca La Secreta Lychee
LIMITED OFFERING!
Only a few bags available in Portland! But if you missed it and are looking for more, Andrew has a little of this coffee in Utah.
Finca La Secreta owes its success to the dedication of Juan Carlos Mejia and his family, who work together to nurture over 130,000 coffee trees across their 30-hectare farm. Five of those hectares are a natural reserve, home to various animals and plants and protect wood and water resources.
Anaerobic coffee processing is a fermentation method that deprives the coffee beans and microbes of oxygen. As carbon dioxide builds up in the tanks, pressure grows and acids like lactic acid develop, which create distinct flavor profiles in the coffee beans.
At Finca La Secreta, Juan Carlos Mejia took the anaerobic process further. In this new process he added lychee fruit, natural fruit concentrates, & yeasts & microbes the process.
Flavors remind us of: lychee, peach, tropical fruit
Region: Antioquia
Elevation: 1700-2050
Variety: Caturra
Processing: Anaerobic Honey
Roast Level: Light
LIMITED OFFERING!
Only a few bags available in Portland! But if you missed it and are looking for more, Andrew has a little of this coffee in Utah.
Finca La Secreta owes its success to the dedication of Juan Carlos Mejia and his family, who work together to nurture over 130,000 coffee trees across their 30-hectare farm. Five of those hectares are a natural reserve, home to various animals and plants and protect wood and water resources.
Anaerobic coffee processing is a fermentation method that deprives the coffee beans and microbes of oxygen. As carbon dioxide builds up in the tanks, pressure grows and acids like lactic acid develop, which create distinct flavor profiles in the coffee beans.
At Finca La Secreta, Juan Carlos Mejia took the anaerobic process further. In this new process he added lychee fruit, natural fruit concentrates, & yeasts & microbes the process.
Flavors remind us of: lychee, peach, tropical fruit
Region: Antioquia
Elevation: 1700-2050
Variety: Caturra
Processing: Anaerobic Honey
Roast Level: Light
LIMITED OFFERING!
Only a few bags available in Portland! But if you missed it and are looking for more, Andrew has a little of this coffee in Utah.
Finca La Secreta owes its success to the dedication of Juan Carlos Mejia and his family, who work together to nurture over 130,000 coffee trees across their 30-hectare farm. Five of those hectares are a natural reserve, home to various animals and plants and protect wood and water resources.
Anaerobic coffee processing is a fermentation method that deprives the coffee beans and microbes of oxygen. As carbon dioxide builds up in the tanks, pressure grows and acids like lactic acid develop, which create distinct flavor profiles in the coffee beans.
At Finca La Secreta, Juan Carlos Mejia took the anaerobic process further. In this new process he added lychee fruit, natural fruit concentrates, & yeasts & microbes the process.
Flavors remind us of: lychee, peach, tropical fruit
Region: Antioquia
Elevation: 1700-2050
Variety: Caturra
Processing: Anaerobic Honey
Roast Level: Light
