Origin: Santander - Federacion Nacional de Cafeteros de Colombia - offers growers their purchase guarantee: “Through an extensive network of cooperatives – key allies – we guarantee producers the permanent purchase of their coffee at the best base market price, calculated transparently, paid in cash, in places close to their farms and throughout the entire year.”

Process: Wet Process (washed)

Separation is the first step that the cherry undergoes on its journey from raw material to green bean. In this first step, all the coffee cherries are dropped into large containers - the size of a typical swimming pool - to allow for initial separation of the cherry and foreign material.

The next step is to remove the outer pulp from the cherry. In this stage, beans are pressed between rotating cylindrical screens that physically strip away the outer layer.

Now that the beans have been removed of pulp, there still remains a sticky mucilage attached to the bean. In order to effectively remove this sticky mucilage, fermentation is used.

The total time that the coffee sits fermenting depends on numerous factors, such as degree of cherry maturation, ambient temperature, altitude, and dozens of other factors. Typically, those farms at higher altitude (due to cooler temperatures) require more time in the fermentation tank than the ones at sea level. Depending on conditions, the beans can be fermented for 12-36 hours, or until the mucilage easily tears away from the bean.

Freshness | Store coffee at room temperature inside a cabinet out of direct sunlight. Once bag is open, store in an airtight container for no longer than 30 days.

Water Quality | Use filtered water for the purest taste.

Measuring | Use 1-2 tablespoons (10g) of ground coffee for every 6oz (180ml) of water.