Origin: Felipe Restrepo, Caldas, Colombia Process: Natural, Dry Fermentation Notes: Strawberry Jam, Cacao Nibs, Red Grape, Red Wine Elevation: 1800m Roast Level: Light Kumanday is a super fruity natural processed volcanic soil grown Colombian coffee from Felipe Restrapo in Caldas, Colombia. These cherries are harvested with a target sugar content of 14-16%, and placed in fermentation tanks for a 36-hour dry fermentation after harvest. This mirrors the carbonic maceration process in wine making, allowing the cherries to ferment in a CO2 rich environment, developing fruity and funky flavors from wild yeast. Following carbonic maceration, the coffee is dried in a mechanical silo for 30hrs, with temperature control to ensure stability. The result is a super fruity profile with classic Colombian chocolate notes, and a fermented wine-like backbone giving a surprisingly full body to a light roast coffee. If you liked our El Puente from last year, you’ll definitely dig this one!