El Renacer

While judging the Colombia Land of Diversity cupping last year, Esther came across this standout coffee from Eider Iván Socorreño Paya. We were fortunate to win the auction for this lot, and now that it has arrived at the roastery, we’re excited to offer it to you!

This Castillo-Geisha lot is processed using the honey method. Ripe cherries are carefully picked and fermented in cherry for 24 hours in sealed bags. After this, the cherries are depulped and undergo a second fermentation with the mucilage for 12 more hours. When the pH reaches 4.8, the coffee is lightly washed and dried on raised beds in the sun for 7 to 10 days.