94 Celcius - Quimena

Produced by Carolina Ramirez at Finca Guayacanes in the Andes region of Colombia, this natural-processed blend of Castillo, Cenicafe 1, and Caturra varieties is grown at 1,650 meters. Despite the moderate altitude, the fertile soil imparts exceptional sweetness to the coffee. After rigorous cherry selection, the beans undergo a 14-hour fermentation before sun-drying on open patios for nearly three weeks. The result is a gourmet cup revealing notes of red fruits, cocoa powder, and a hint of citrus