This coffee helped us win the 2026 U.S. Coffee In Good Spirits Championship, and it was the same coffee we showcased in the 2026 World's Coffee In Good Spirits in Brussels, Belgium, in June of this year. Montze & Jose Juan have experimented with new types of processing each harvest season. Last year's experimental process gave way to one of our favorite coffees that we have tried from Finca Púrpura, who we have now been working with directly for the 3rd straight year.

Process -

This coffee underwent an initial wash, was then depulped, and finally placed in tanks where it was fermented anaerobically for 4 nights. During this first stage, the mosto resulting from this fermentation was redistributed evenly among all the fermentation tanks to support an even fermentation & microbial activity. Coffee was then gently dried in the shade for 30 days, with exposure to direct sunlight for 3 hours a day. This process highlights this coffee's citrus fruit notes, a deep sweetness and a mild, pleasant notes of rum.

Roast profile - Omni (fit for espresso & filter) 

Tasting Notes - Citrus, stone fruit, brown sugar & rum.