COLOMBIA SIDRA HONEY LA CRUZ Experience:JUST A BAG this natural process coffee by

this natural process coffee by Leopoldo Andrade features vibrant notes of cherry acidity

Colombia is a standout example of experimental processing done right

followed by 12 hours in mucilage

and their commitment to quality has made them leaders in Costa Rica’s specialty scene

COLOMBIA SIDRA HONEY LA CRUZ Experience:JUST A BAG this natural process coffee byThis Honey Bourbon Sidra from Libardo Lopez at La Cruz in Buesaco, Nario highlights a careful honey process shaped by two stage fermentations that can exceed 48 hours to build sweetness and depth. After selective picking and sorting, the coffee is dried slowly for 18 days with mucilage intact, reflecting Libardos long standing dedication to sustainable farming and the unique expression of Bourbon Sidra grown at 2,000 masl. Won at Narino Auction