Family. Friends. Strangers. Hi. We’re in the middle of winter up here in Maine & can’t complain because a) we generally feel pretty ok about winter & b) the flow of crazy good, stupid awesome, freakin’ tasty Colombian coffee is sending our flavor canoes into fun realms. So, BEHOLD ALL YE: another wonderful Colombian coffee that will blast you off/lift you up! Sitting at an altitude of 1800 meters above sea level, El Triunfo is run by Audon Solano. He grows caturra, colombia, & tabi varieties of coffee- all are present in this bag. Once coffee cherries ripen, they are picked & left out to ferment for 24 hrs. From there, the seeds are de-pulped & left to dry-ferment for 36 hrs, which helps develop fruit aromatics in the cup. After that, the seeds are washed (to curtail fermentation & developing off flavors) & left out to dry in a greenhouse-style structure (to shield the coffee from random storms). It’s tedious work, but each step is important in creating coffee that is sweet, clean, & vividly fragrant from start to finish. We don’t take it for granted & hope you enjoy what Solano has pulled off.  :-* btc