Colombia Colombia La Nature Triple Fermentation Natural Espresso honey learning specialty cultivation and processing

learning specialty cultivation and processing methods

one of the largest farmer cooperatives in Costa Rica

Only well ripen red cherries remain for pulping using a locally made washed coffee processing machine called Agard

Altitude: 1894 meters above sea level

Colombia Colombia La Nature Triple Fermentation Natural Espresso honey learning specialty cultivation and processingColombia La Natura Pink Bourbon Triple Fermentation Natural Origin: Colombia Region: Huila Sub Region: San Agustin Altitude: 2250 meters above sea level Farm: Finca La Nature Owner: Felipe Ospina Variety: Pink Bourbon Process: Triple Fermentation Natural Tasting Notes: Juicy and acidic with notes of banana, tropical fruit, berries, citrus and pineapple. Felipe Ospina, biologist by trade, founded Colors of Nature in 2007 to promote sustainable