MELLOW
Our everyday coffee, made to shine with milk: chocolate and caramel over a round body.
Read the wheel
Fragrance, acidity and overall impression all mark high on the CVA scale — the lactic ferment shows up as lift and clarity rather than weight.
Natural · lactic fermentation
Controlled oxidation in cherry for 48 hours, then a 10-day sealed ferment in a solution that favours lactic bacteria, which add complexity and stability to the process. Finished with more than 16 days of sun drying.
Finca YerbaBuena
Fernando Zuleta grows every coffee we sell. He decides when a cherry is ready, how long a lot ferments, and when it comes off the drying beds — the decisions that make the cup before a roaster ever touches it. One farm means we can name the person responsible for what you taste. It also means the lots are finite: when a harvest is gone, it is gone.
