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This is the most exciting coffee of my career. It's exciting because it's delicious. It's also exciting because of what it is and how it came to be. While Isaiah and I were in Colombia in June, we asked a lot of questions. Our friend (surely to be a saint) Cristina Garces took us to meet her boyfriend, Ariel Montoya (pictured). Ariel has a farm called El Boton, which is situated next to Ciudad Bolivar. They grow almost all Maragogipe variety at El Boton, and it is Rainforest Alliance Certified because they have preserved so much of the eco-system. We got along very well with Ariel and really enjoyed our time with him. During the tour of his farm, we discussed the differences of coffees from around the world. We discussed different processing methods. And it came up that we wanted to do an experiment where we took coffee from one lot and divided it up into different processing groups, so we could taste the difference that processing has on coffee. He agreed to do just that, and soon we tasted coffee that had been harvested from one area and processed in different ways: wet, pulp natural, and dry process. The natural (or dry processed) coffee was the best. Outstanding. And that's what we have here. It's fruity. Fruity like a natural Sidamo. Berries. Some spice like you might find in an 18-year-old Talisker. But SWEET like cake and tropical like guava. It has a fine, heavy body and a bright, Yirgacheffe-like acidity.
Sold in 12 ounce bags only.
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