Colombia – Carambolo – Double Fermentation

carambolo is a colombian coffee from huila, processed using anaerobic double fermentation, which means the cherries are sealed without oxygen across two fermentation stages before drying. this extended processing amplifies sweetness and acidity in ways a washed coffee from the same farm would not achieve. the blend of caturra, pink bourbon, bourbon, and typica varieties contributes layered complexity. expect bright lemon and grapefruit up front, citrus zest on the finish, and softer stone fruit and peach in the middle, with tropical fruit, a winey body, and honey and honeycomb sweetness rounding things out. brewed as a filter or pourover, the acidity and fruit clarity are most distinct.