"This coffee is a blend of varietals (Caturra, Castillo, Colombia)  that come from the regions of Tolima, Huila, and Caldas in Colombia. The ripe cherries are brought to El Vergel Estate for processing. 
 
I’m super excited to offer this coffee. El Vergel Estate began growing coffee in 2010, but their agricultural efforts began in 1995. Innovation is the key word as they’ve been a big part of this wave of new processing methods and have really pushed the envelope of what coffee could be. 
Today, they have a network of 250 Coffee-Growing Families with 4 major projects across Colombia.
 
This coffee is a great example of their innovation. This coffee undergoes a pre-fermentation in plastic bags for 24 hours, followed by another 24 hour fermentation in just the cherry. Once depulped, the seeds are fermented anaerobically with their mucilage, combined with yeast and strawberry. Using techniques from multiple processing methods (natural and honey) to really boost the fruity flavors in this coffee.
 
In the roaster, the coffee was smelling like a strawberry pastry in the drying phase. Once Maillard and caramelization began, it started to smell more acidic like a strawberry reduction/balsamic. 
In the cup, it’s tasting like fresh strawberry preserves, very deep flavors almost like a wine. It has a candied quality with a mild acidic brightness as well. It has a very smooth mouthfeel, nice malic acidity that reminds me of a milk chocolate. 
 
If you’re looking for a very flavorful coffee, this is definitely the one to try!