This light roast comes from the Popayan region of Colombia. It was Processed at the farm using a technique called honey processing. In this process the coffee is fermented to seal in the natural sugars of the coffee fruit. Once fermentation has been completed, the coffee drying process is started. Drying is done in a controlled environment to achieve slow and uniform drying. This translates to the maintenance of coffee quality at source. We then roast this coffee to caramelize the natural sugars in the bean bringing forward sweetness along with toasty smooth notes.

Tasting notes are: Lemonade, peach, strawberry, sweetened black tea