Our pick of Colombian coffee was produced by the Manantiales del frontino estate managed and run by two third generation farmers Andres Londono & Olga Londono.
The Estate, located on a hill of the Central Andes mountain with a altitude of approximately 1950 meters above sea level. Across dozens of springs and surrounded by a vast untouched mist forest which they like to call the five-sense forest because of the multisensory experience you can enjoy when you walk inside. You can feel, hear, touch, smell and taste the flavor of nature. These particular characteristics of a magnificent terroir and environmental conditions allow it to have a unique microclimate for producing the highest quality coffee. On this farm there are seven varieties of coffee Caturra, Castillo, Maragogipe, Red and Yellow Bourbon, Gesha, and Tabi, each one planted in micro-lots. Jorge Isaza, the administrator of the farm, also an agronomist, with a Q grader license.
This bean has gone through a double fermented washed process, Anaerobic in Cherries for 18 hrs, and aerobic fermented for 36 hrs.
Delivers a vibrant cup of coffee with Cherry notes, milk chocolate , creamy body and balanced acidity.