Cardamon Barrique

This coffee comes from the Caldas region, recognized as a UNESCO Coffee Cultural Heritage site. Located at the foot of the Nevado del Ruiz volcano, this area is rich in volcanic soil, offering optimal conditions for cultivating high-quality coffee. The combination of altitude and mild temperatures (21°-25°C) allows the cherries to mature slowly, developing a complex and refined aromatic profile.

The cherries are carefully selected through hand-picking, ensuring only the ripest fruits are harvested. For this specific process, only cherries with an intense violet hue, indicating full maturity, are chosen. This selection typically occurs during the second and third harvest periods of the year, when the fruit reaches its highest sugar content.

After harvesting, the cherries are pulped and washed, then left to ferment for approximately 20 hours, enhancing their natural sweetness. Once the desired moisture level is achieved, the beans are dried slowly on Marquesinas (elevated drying beds) to ensure an even and natural drying process.

Barrique Aging with Cardamom and Balsamic Herbs
After drying, the beans are transferred into wooden barrels, where they are infused with cardamom and selected aromatic herbs. Here, the coffee rests for 60-90 days, gradually absorbing the rich and complex aromas. To ensure even distribution of flavors, the beans are rotated daily for several hours, allowing for a deep and balanced infusion of spicy and herbal notes.

On the nose, this coffee delivers a refined cardamom note, followed by a bouquet of aromatic and balsamic herbs that add depth and complexity. In the cup, it offers a velvety body with a perfect balance of sweetness and spice. The finish is fresh and persistent, with delicate hints of thyme, adding a unique balsamic sensation to the overall experience.

A sophisticated and one-of-a-kind coffee, perfect for those seeking an extraordinary sensory journey, blending tradition and innovation in every sip.