IPA Caturra - Colombia

A fourth-generation coffee farmer, Sebastián Ramírez began his career using more traditional methods; he has since found great interest and success with special processes, particularly Carbonic Maceration.  For this coffee, the hand-picked cherries are stored in CO2-filled containers for 100 hours.  They are then depulped and sealed again with a hop "mosto" (solution of cultures derived of hops) for another 100 hours, before being dried on patios.  The result is unlike anything we've ever tasted.