About this coffee
Dried fruit
Caramel | Butter
Bright
Alcoholic anaerobic fermentation
El Guayabo is the name of Marcel’s farm. located in the beautiful mountains of Narino. His farm is filled with fruit trees and other crops and bushes, an absolute example of how we should work with our fields. All coffee is grown in harmony with nature. No pesticides and 100% passion.
After our visit in 2024, we asked Marcel for experimental coffees and let him decide what we should pay for them. In this way, Marcel has full control over the product he produces. Did you say fair trade?
For this alcoholic fermentation coffee, Marcel left the coffee in bags for about two days before depulping, allowing the sugars to stay in contact with the beans longer. After depulping, the coffee went into anaerobic fermentation tanks for about eight days, then washed once before being dried on raised beds.
