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Columbia Juan Felipe Aristizabal Natural 72 Hour Fermentation

Columbia Juan Felipe Aristizabal Natural 72 Hour Fermentation

Cupping notes: Raspberry, Strawberry, White grape, Cacao, Hibiscus


At his wet mill, Juan Felipe Aristizabal is known as the “alquimist”. He personally oversees the transformative processing of all high-quality cherries. In this process  the coffee cherries were moved to sealed tanks for the maceration process and were left in the tank to ferment for 72 hours while highly nuanced and complex flavors developed. Afterwards, the cherries were moved to raised beds in solar dryers where they were turned 4 - 6 times per day to ensure the coffee dried evenly in the mucilage and the skin.

This micro-lot was sourced from small producers from the rural areas of Villamaria, Chinchina and Manizales, all in Caldas department - and personally processed Juan Felipe Aristizábal at his wet mill. The community wet mill guarantees a fixed price for cherries. It’s a truly sustainable model which is unique in the region.

This is not a good cold brew coffee.

    1 Pound
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