Coffee of the Month | Colombia - Lactic Fermentation
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Rum pot - Red fruits - Caramel
The "Experimental Natural" processing method for green coffee is an innovative variation of the traditional natural or dry process, in which coffee cherries are dried whole without prior depulping. Unlike conventional methods, the experimental approach intentionally leverages microbial, thermal, or atmospheric influences to actively control fermentation and create unique flavor profiles.
Try our coffee of the month and let yourself be inspired.
Our preparation recommendation
Thanks to its light to medium roast, the coffee of the month is perfect for preparation in a hand filter, French press or portafilter.
Pour Over
Using the hand filter, you'll get an intense coffee with notes of rum pot, caramel, and red fruits.
French Press
The notes of rum pot and caramel are particularly pronounced when prepared with a French press.
Portafilter
As an espresso, the coffee from Colombia presents a very fruity and vibrant profile.
About the green coffee
Our new Coffee of the Month comes from Colombia.
It is grown on the farm of Saul Torres in the Magdalena region. Saul has been dedicated to coffee cultivation for over 40 years. His farm is a family operation – all family members contribute to tasks such as harvesting, fertilizing, and processing. The coffee is grown sustainably, without the use of chemicals.
Surrounded by a rich diversity of flora and fauna – including guamo trees, mangoes, armadillos, and guans – Saul’s farm reflects his deep connection to nature, craftsmanship, and community.
Origin: Colombia
Region: Magdalena
Farm: Buenos Aires
Harvest: December 2024
Altitude: 1,450 m
Variety: 100% Arabica
Cultivar: Castillo
Processing: Experimental Natural
Importer: Equation Coffee
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