Coffee Description
This particular coffee is subjected to a 96-hour fermentation process using cherry, accompanied by the addition of sugar cane honey to achieve a 15% level of sweetness. Following this, it is then dried in a silo. The aim of its creator, Andres, was to diversify methods and offer a distinctive sensory experience. As a member of the Young Producer Program, Andres has been able to turn his dream into reality through his diligence and curiosity, experimenting with various coffee processing techniques to produce a balanced cup with notes of blueberry, grapes, and cocoa nibs. His coffee business, which he operates on his uncle's farm, Villa Lucía, cultivates a variety of coffee types, including Colombia, Castillo, and Cenicafe.
Black Cherry coffee boasts an inviting, full-bodied mouthfeel with just the right touch of acidity. Its clean and approachable profile features a wide-mouth feel and the perfect amount of tang and cleanness to bring it all together.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Castillo
Process
Natural
Elevation
1650 masl
Region
Antioquia
About Álvaro Andrés Cardona Molina of Colombia
Álvaro Andrés Cardona Molina is a member of the Young Producer
Program, which guides young coffee producers in creating their own
coffee business. He’s a dreamer and a go-getter! Andrés has been
working with coffee since he was 12 years old, as a family tradition.
He currently manages his uncle’s farm, Villa Lucía, where he cultivates
varieties such as Colombia, Castillo, and Cenicafe. His dedication
and curiosity have led him to experiment with new coffee processes,
always seeking new ways to make his coffee special.
Antioquia, Colombia
Sun Bear
Sun Bear roasts light-roast, single-origin coffees with uncompromising quality. SCA 85 and up! We love fun fermentations and fruit forward coffees.
