Please don't eat that Jose

He nearly did. Just needed to catch your attention.

We've just returned from our Colombia 2019' trip. It was a great time reconnecting with our partners and friends in Nariño, Southern Colombia. We've been visiting every year for 3 years now, each time building upon the last, seeing new lots, experiments and coffee.

Each year we stay with our friend Jose Gomez, who owns a farm in a town called Buesaco. The farm is called El Paraiso and this is where we sleep and spend a lot of time. He picks and processes all his coffee on the farm, and is always experimenting. Last year we visited it was all about the honey's, and they had almost more honey processed coffee than washed. Jose particularly was processing large amount of the Honey coffee, and encouraging the other farmers he worked with to do so also.

This year however it was all about the Anaerobic fermentation. It was a strange sight at first, huge plastic tubs full of coffee cherry. Jose began to explain to us how they'd been trying out this new processing method and having incredible results. It didn't take long for us to believe him!

In the cupping lab we tried one small 25kg micro-lot and it blew our minds. The depth of the fruit went much further than any natural processed coffee I had tried. It was pineapple and guava right there on the table. It was one of those experiences that reminds you of the incredible complexity and variety coffee can offer. It definitely did not taste like coffee. This specific lot is secured and on its way to us, expected arrival is September.