FINCA SAMBONI

ORIGIN : Algeciras, Santa Barbara, ColombiaFARMER : Jhon SamboniALTITUDE : 1900-2050mVARIETAL : GeishaPROCESSING : Anaerobic Honey, Patio DryingROAST : Light-MediumTASTING NOTES : Blackberry, Dark Chocolate, Violet, Black Cherry This geisha anaerobic honey lot comes to us from Santa Barbara, located over 2000 meters above sea level in Algeciras, Colombia. Jhon Samboni has owned this 32 hectare specialty coffee farm for 5 years. Jhon loves experimenting with different types of processing methods. He recently took a specialty coffee course on fermentation which has enabled him to produce anaerobic lots like this one.   To produce, they put the ripe cherry and water in tanks for five days. Then they’ll drain the water and spread on raised beds and patios for 20 to 30 days. This unique process develops a complex, rich profile with notes of berry and stone fruit. We roast on Tuesdays and Wednesdays and to ensure the best tasting coffees, orders received after Monday may not be processe