Colombia – Tolima Natural SOE

Natural processing creates wildness. Chico arrives like earth remembering itself, cacao deepens the cup with richness, monk fruit adds brightness that shouldn’t exist in a natural but does. Espresso roast amplifies this: darker, fuller, more intense. This is what natural coffee becomes under pressure and heat. Untamed and alive.

In the espresso cup, this natural shows why fermentation matters. The roast pushes the fruit notes darker, turning chico into something almost smoky, cacao into deep chocolate intensity, monk fruit into a lingering sweetness that cuts through crema. Natural processing + espresso roasting = complexity that demands respect. This isn’t delicate. This is powerful coffee that tastes like mountains, fermentation, and hands that refuse to compromise.

Bean Profile:

Farm: ASOCANAFI & ASCISP
Region: Planadas, Tolima
Variety: Colombia, Castillo, Caturra, Cenicafe, Geisha
Processing: Natural
Altitude: 1800 – 2001 MASL
Notes: Chico, Cacao & Monk Fruit
Weight: 200g

*Every order is roasted on demand with care. Please allow 3 working days for your beans to be ready.