Andres Cardona is pushing the boundaries of coffee at his farm, Villa Lucía. Andres studied advanced processing techniques under his mentor, Felipe Trujillo. He’s known for his meticulous standards, experimental mindset, and delicious coffees. This lot begins with hand-picking perfectly ripe cherries, followed by careful sorting for quality. The cherries are then sealed in tanks and fermented for 96 hours in water with panela to a target sweetness of 15%. The coffee is then rinsed and dried in mechanical dryers to a moisture content of 11%. The result is sweet and fruity with fun, funky flavors, think raspberry sweetness, port wine depth, and chocolate lava cake decadence.