Coffee

Colombia La Loma

This coffee is produced at La Loma farm in Colombia, known for its experimental approach to processing and precise fermentation control. The beans undergo carbonic maceration, a process in which whole coffee cherries ferment in sealed environments filled with carbon dioxide. This method allows controlled fermentation and creates a distinctive, layered flavor profile. Carbonic maceration enhances fruit intensity, sweetness, and flavor clarity while maintaining cup structure. The light roast is tailored for alternative brewing methods, highlighting aromatic complexity and origin expression. In the cup, the coffee presents a vibrant, juicy character with a clearly defined sense of place.