โคลอมเบีย โรซาโด

The yeast fermentation really shows in the cup—there's this subtle, almost wine-like brightness that I haven't found in other Colombians. It's smooth enough to drink black, which is rare for my taste buds. This bag won't last the week.

Brewed my first cup this morning and the yeast inoculation gives it this wild, almost wine-like brightness that I wasn't expecting from a Colombian. It's genuinely one of the most unique coffees I've had in a while, and the bag didn't last three days.

The yeast fermentation really comes through—there’s a subtle, almost fruity brightness that lingers long after the last sip. It’s easily the most interesting coffee I’ve brewed this year, and I’m already planning my next bag.