Autumn Limited Edition
\nTwo years ago, our very first Autumn Limited Offer captivated you with its unique flavor. Now, we are delighted to introduce the highly anticipated second edition. This coffee returns to that beloved profile, celebrating its comeback with a rich and sophisticated taste. Indulge in the deep, complex notes of blackcurrant wine, a subtle hint of rosehip, and the sweet elegance of ripe plums. A long-lasting, sophisticated finish of chocolate nibs completes this tradition, making it the perfect reminder of cozy days and unforgettable flavors.<\/p>\n
Harvest and Processing
\nThis coffee’s journey begins with the meticulous selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel estate in Fresno, Tolima, managed by farmers El\u00edas and Shady Bayter. The beans undergo 48 to 60 hours of anaerobic fermentation, which enhances their unique flavor profile. The bean is first sun-dried on raised beds in the “Marquesina” until it reaches 30% humidity, then transferred to mechanical drying in circular dryers at a temperature lower than 45\u00b0C until it reaches 18%-16% humidity. After pre-stabilization to intensify the flavor, the drying process is mechanically completed until optimal moisture is achieved. The beans are then stabilized in GrainPro bags for 45 days, ensuring their consistency and quality. The result of this meticulous anaerobic natural process is a rich and complex flavor profile.<\/p>\n
About the Variety
\nCatuai is a hybrid Arabica coffee variety from Brazil, known for its high yield. It is produced in two basic types. Red Catuai coffee has a fuller body and notes of chocolate, caramel, and nuts with medium apple acidity. Yellow Catuai coffee, a mutation of the red variety, is generally sweeter, has a lighter body, and a brighter, more citrusy acidity, often with notes of honey and citrus.<\/p>\n
Anaerobic Fermentation
\nFermentation is a chemical process in which carbohydrates, such as sugars, are broken down into alcohols or acids by microorganisms in the absence of oxygen. Although fermentation is an anaerobic process by nature, the term “anaerobic fermentation” specifically refers to fermentation that takes place in a specially created environment without access to oxygen, such as in a sealed vessel or tank.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rich blackcurrant wine and tangy rosehip are followed by the sweet complexity of plums, all culminating in a sophisticated finish with bitter chocolate nibs.
\nCupping profile: blackcurrant wine, rosehip, plums, chocolate nibs<\/p>\n","protected":false},"featured_media":10003,"template":"","meta":{"_acf_changed":false,"_links_to":"","_links_to_target":""},"product_brand":[],"product_cat":[36],"product_tag":[474],"class_list":{"0":"post-10002","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-coffee","7":"product_tag-home","8":"pa_altitude-1350-masl","9":"pa_country-of-origin-colombia","10":"pa_flavour-profile-blackcurrant-wine","11":"pa_flavour-profile-chocolate-nibs","12":"pa_flavour-profile-plums","13":"pa_flavour-profile-rosehip","14":"pa_milling-whole-beans","15":"pa_package-250gr","16":"pa_processing-method-natural-anaerobic","17":"pa_region-tolima","18":"pa_roast-filter","19":"pa_roast-date-14-09-2026","20":"pa_roastery-concept","21":"pa_variety-red-and-yellow-caturra","23":"first","24":"instock","25":"shipping-taxable","26":"purchasable","27":"product-type-simple","28":"add-to-wishlist-before_image"},"acf":[],"yoast_head":"\n