Colombie - Chapoleros

the colombie chapoleros is a colombian coffee from the huila region, grown as a blend of gesha and caturra varietals and processed using anaerobic fermentation. anaerobic processing involves sealing the coffee cherries in oxygen-free tanks before drying, which tends to amplify fruit-forward and fermented characteristics. the gesha varietal is known for its delicate, floral qualities, while caturra brings a rounder body. kb coffee roasters have sourced this from chapoleros producers in huila, a department recognized for high-altitude growing conditions. brew methods that highlight clarity and aromatics, such as filter or pourover, will let the varietal and processing character come through cleanly.