Process: Semi-Washed Anaerobic Fermentation
Altitude: 1,800 masl
Tasting Notes: Orange citrus brightness up front, mellowing into smooth caramel, rich dark chocolate, and a clean finish of black tea. A medium-heavy body and juicy acidity make this cup both comforting and vibrant.
From the lush, elevated slopes of Amagá, Antioquia, comes El Camilo, a coffee born of tradition, passion, and decades of dedication. Grown and harvested by the Rojas Granados family, this lot represents not just excellence in farming—but a generational journey rooted in Colombia’s coffee heritage.
This particular lot is carefully fermented anaerobically for 72 hours, followed by 12 hours of traditional fermentation, and then sun-dried over 15 days. The result is a cup full of complexity, clarity, and vibrant character.
Process: Semi-Washed Anaerobic Fermentation
Altitude: 1,800 masl
Tasting Notes: Orange citrus brightness up front, mellowing into smooth caramel, rich dark chocolate, and a clean finish of black tea. A medium-heavy body and juicy acidity make this cup both comforting and vibrant.
From the lush, elevated slopes of Amagá, Antioquia, comes El Camilo, a coffee born of tradition, passion, and decades of dedication. Grown and harvested by the Rojas Granados family, this lot represents not just excellence in farming—but a generational journey rooted in Colombia’s coffee heritage.
This particular lot is carefully fermented anaerobically for 72 hours, followed by 12 hours of traditional fermentation, and then sun-dried over 15 days. The result is a cup full of complexity, clarity, and vibrant character.
