哥倫比亞，拉維吉尼亞

The Caturra beans from that high Huila altitude are incredibly clean, and the 200-hour natural process really lets the sweetness shine through without any funky over-fermentation. I brewed it as a pour-over and the cup was dense and syrupy, exactly the kind of coffee I'd expect from Timana.

The deep, fruity sweetness from that 200-hour natural process hits you right away, and the Caturra beans from Huila make it incredibly smooth. I brewed a cup at 1,700 meters' altitude and the complexity genuinely carried through to the last sip.

I wasn't sure what a 200-hour natural process would do, but the Caturra beans from this Huila lot are wild—there’s this deep, almost fermented sweetness I’ve never tasted in a coffee before. At 1,700 masl, it’s got a smooth body that makes my morning pour-over feel like a special event.