Always Sunny (300g)

Small family farms across Huila grow Castillo and Cenicafe between 1,500 and 1,800 meters in southwest Colombia. Farmers pick ripe cherries, ferment them for 36 hours, wash them, then dry them in parabolic dryers for 15 days. These curved greenhouse structures protect the beans from rain while they dry.

The washed process creates a full-bodied cup with chocolate and nutty flavors that works as espresso or filter. Temperatures stay consistent year-round, so farms at different elevations harvest in different seasons, making fresh Colombian coffee available more often than most origins.