Colombia, Java Triple Fermentation

This past August, the Botina-Giron family collected ripe cherries from their Java coffee plants at their farm, La Foresta. The Java varietal is a prized varietal known for its cup quality and as a hardier alterative to the finicky yet flavor-rich Gesha varietal. It originated from Ethiopia and was introduced to the island of Java by the dutch in the early 19th century. It was then brought to Costa Rica in 1991 and spread throughout Central and South America.

This coffee was processed in the traditional Colombian fashion, including washed processing and sun drying. But what makes it unique is it is processed 3 times. This is very unusual and as with any tweak to coffee processing, it imparts additional nuance to the flavor of the beans.