Maracay, Colombia

This coffee is grown by Luz Helena Salazar on her farm Finca Maracay, located in the heart of Colombia. Known for her dedication to quality, Luz Helena uses a unique processing method to bring out her coffee’s distinct flavours. 

This particular lot underwent a 30-hour dry anaerobic fermentation, during which peaches were added to the sealed environment. The addition of fruits during fermentation helps to enhance the coffee’s natural sweetness and introduce subtle stone fruit notes.

After fermentation, the coffee is gently washed and then dried on raised beds at temperatures kept below 35°C to ensure slow, even drying and to preserve the beans’ integrity. Drying continues until the beans reach their ideal moisture level, ensuring quality and shelf stability.