Colombia Campo Hermoso Yellow Bourbon Coffee

Crafted the wild way

Red Honey Carbonic Maceration Mosto — an experimental method most coffee never sees. In the honey process some of the sweet sticky mucilage is left on the bean after the skin is removed, and dries with it. The middle road between washed and natural — a rounder body and syrupy sweetness, without the wildness. Only about 12% of the coffees we track are made this way.