Coffee Of The Moment

Jose is a third-generation coffee producer—his family’s been at it for over 50 years! His father, who holds a Ph.D. in food engineering, was obsessed with understanding how different processing methods affect flavor. He kept meticulous lab notes. Jose picked up where he left off, developing his own set of processing techniques that he now uses both at the family farm, Las Marias, and with cherry sourced from partner farms across Colombia.

Las Marias sits high up—1800 meters above sea level—in the cloud forests of the Andes. The farm is planted exclusively with rare and exotic varietals.

This particular lot went through an 8-day anaerobic fermentation, then hit raised beds to dry down to 20% moisture. After that, it rested in a cool, dark room for 8 more days to stabilize, before heading back to the raised beds to finish drying to 11%.