A sweet, tart, and creamy Colombian coffee that reflects not only the terroir but also its advanced processing method.

For 83 hours this coffee is fermented in cultures made of local micro-organisms. Doing this adds a refined layer of complexity that is wholly unique to this coffee and this region. After fermentation, the coffee is laid on raised beds to dry for 23 days until it reaches its optimal moisture content.

This coffee is named for its producer, Faustino Reyes. Born into a coffee growing family, and now at 60, Faustino has been around coffee his entire life. His farm, La Floresta is located in the village of Anatolí and is a neighbor to La Palma & El Tucán, the coffee producer and exporter/importer whom we sourced this coffee through. Faustino has owned his farm for over 25 years now and lives there with his wife, two daughters, and grandson all of whom contribute to the farm.

Faustino collaborates with La Palma & El Tucán by participating in their Neighbors & Crops program. The program builds sustainable relationships with small scale local farmers to purchase and process their coffee cherries under strict quality and innovation protocols at the project's own processing facility.