Vivacious Rosabaya coffee with its red fruit notes and subtle acidity has been on quite a journey.
Farmers cultivate the beans for this blend of fine Colombian Arabicas in small farms in the sky-scraping regions of Cauca and Nariño at around 2,000 metres above sea level. Mountain air skims across carved summits and ridges and brushes past the coffee trees.
The farmers hand-pick the coffee cherries and processes them in a way that intensifies their aromatics. The coffee is then taken to Paramo de Letras at 3,648 metres, a natural refrigerator that preserves it until shipping. We roast the beans in separate batches according to their size and density to really bring out their fruitiness and acidity and develop body.
