Java Jungle Espresso

This coffee undergoes carbonic maceration fermentation, with freshly harvested cherries placed in sealed tanks filled with CO₂. The cherries ferment slowly in an oxygen-free environment, developing vibrant aromatics and a fruit-forward character. After fermentation, they are depulped and washed using a traditional washed process to preserve clarity and balance in the cup.

The lot comes from the Rodriguez family in Samaipata, Bolivia, a remarkable valley where wine and coffee grow side by side. At Floripondio farm, slopes, winds and shifting humidity create conditions for cultivating exceptional varieties such as Java, Geisha and Obata.