Colombia Hot & Cold Experimental Washed Robusta Experience:1 KILO BAG and Bolivia to create a

and Bolivia to create a flavor profile that’s both vibrant and dynamic

grown at 2100m

retail shelves

Produced at Buncho Washing Station in Ethiopia’s Sidama region

This will be a very spastic model and has no dates it just happens

Colombia Hot & Cold Experimental Washed Robusta Experience:1 KILO BAG and Bolivia to create aA one of a kind Robusta, made just for us by Shady and Elias Bayter at El Vergel Estate. This custom lot goes through a hot and cold fermentation starting with 48 hours of warm fermentation to activate peak microbial activity, then 60 hours in cold storage to develop deep lactic complexity. Dried slowly for 18 days and stabilized for 22, it delivers a cup thats anything but expected: brandy, cherry, watermelon, and cacao nibs. This is Robusta,