Colombia Solsticio Triple Fermented Koffiebonen

this is a caturra varietal coffee from huila, colombia, processed through triple fermentation, a method that involves three distinct fermentation stages to push fruit-forward, complex character. the result is a winey cup, expect something close to a red grape or fermented fruit quality rather than a clean, bright acidity. huila is a high-altitude growing region in southern colombia known for producing coffees with good structure. because the triple fermentation adds significant complexity, brewing methods that give you control over extraction, such as pour over or french press, will let that winey character come through without muddying it.