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We are honored to present this lot of Colombian coffee produced by our friend Wilfredo Ule Vargas in his “Alcatraz” coffee farm in Oparapa, Colombia. His innovative spirit and intuition help him produce some of the most delicious and intense coffee lots. This time he presents us with this very well sought arabica varietal processed anaerobically to obtain a fermentation of 106 hours. The result is a dense, sweet, and aromatic brew. Only ripe red coffee cherries are collected and any defect like underdeveloped, green, dry, or overripe beans are discarded to only pulp the best beans. Then, coffee is dried, initially on raised beds under the shade, then through the more direct sunlight in a process called “Markesina”. This lot of coffee was produced at an average altitude of 1750 meters above sea level.


*This can makes approximately 10 cups of coffee.


* 0.5% of all our proceeds go directly to the International Women's Coffee Alliance (IWCA), a non-profit organization dedicated to uniting, empowering and advancing women in the international coffee community.