Virgilio Lopez has been pushing his coffee processing over the last four years as a way to drive quality and increase value. With the help of his community, he’s developed a 24 hour fermentation followed by a honey drying process.  We’re loving how clean this coffee is, and how strong the fruit tones come through. Virgilio’s farm is at a whopping 2150 meters above sea level, and the amount of care and attention put into this coffee shows — at that high of an elevation, every little step in processing can have massive effects on quality. We can’t wait to pursue this relationship further and see it develop!

Region: El Paramo, Nariño
Farm Name: Tamabioy
Producer: Virgilio Lopez
Elevation: 2150 meters
Varieties: Caturra
Processing: 24 hour fermentation, sun-dried honey process
Taste notes: raspberry, cola, dark chocolate, tropical fruits

12 oz / 340 g. Whole bean.

We roast on Monday, Tuesday, and Thursday. Orders placed by 5:00 p.m. Central Time the day before a roast will ship the following day.

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