LATE SUMMER BREEZE BY CAFÉ UBA

That feeling when the sun is coming down, moisture trapped in the humid air and our skin gets a second of relief as a sudden gust of wind passes through... that's what this coffee reminds me of.

A delicate tea-like honeydew and watermelon candy coffee for those times when we need a break and refresher. A musky cream-like fragrance and a distinct honeydew aroma with a hint of honey, I imagine this coffee can seamlessly be served side by side with fruit teas at boba shops and no one would bat an eye.  

Cultivar • Caturra 

Process • Washed Anaerobic Nitrogen Fermentation

Producer • Julio César Madrid 

Farm • Finca Milán, Café UBA

Country • Colombia

Recommended rest time: 2 weeks after roast date.

This coffee was produced by Julio César Madrid at Finca Milán, which belongs to a trio of farms that make up Café UBA in Risaralda, Colombia. The coffee first goes through a  traditional washed stage before being sealed in bioreactor tanks with yeast and nitrogen for 4 to 6 days of anaerobic fermentation, then sun-dried up to 20 days. The nitrogen is used to displace oxygen and carbon dioxide, similar in processes to brewing beer or wine-making.