When we first cupped Carlos his coffee in 2024 in Neiva, we loved its upfront orange sweetness, mild acidity and milk chocolate finish. Carlos's coffee is a staple on our Moon Safari series as it perfectly encapsulates the series profile. 

This lot of Red & Yellow Colombia was hand picked on the steep slopes of the finca. Upon arrival at the beneficio, the cherries are placed in bags for 12 hours for a short fermentation. The cherry is depulped, oxidized and washed. The beans are dried on African beds inside marquesinas, a process that takes 2-3 weeks due to the cold weather and limited sunlight. Finally, the coffee is meticulously hand-sorted again. This traditional, careful processing contributes to a clean, sweet cup.