05/22/2024
We’re thrilled to announce two incredible new Colombian coffees from the same farm for you to enjoy! This is also an opportunity to see how two different processing methods can affect the cup characteristics of the same coffee from the same harvest!
Located in Southwestern Antioquia, Colombia, **Finca La María** has been producing exceptional coffee since 1945. Today, the farm is managed by Adolfo Taborda Berrio, who, along with his family, brings generations of expertise and passion to their coffee cultivation.
1. **Finca La María Washed Process**
Hand-picked and meticulously processed, this Castillo varietal undergoes a 36-hour fermentation and thorough washing with pure mountain water, resulting in a clean, sweet, and fruity profile with medium citric acidity.
2. **Finca La María Anaerobic Natural Process**
This natural process coffee features cherries that are hand-picked, sorted, and undergo a 72-hour anaerobic fermentation before drying. The result is a fruit punch-like, complex cup with flavors of peach, grape, stone fruit, and blueberry.
At Finca La María, no pesticides or insecticides are used because they only grow varietals that are resilient and optimal for the microclimate and region. Adolfo also cultivates a variety of fruit trees to provide shade for the coffee plants and additional income during the off-season.
Join us in celebrating the dedication and love the Taborda Cortez family puts into every bean. Taste the difference with lunch or dinner at the restaurant or grab a 12 oz bag of whole bean for home today!
